Marinating the chicken in honey and herbs gives it a subtle sweetness that really complements the fresh summer vegetables in the succotash.

  • 8 cups warm water
  • 1 cup wildflower honey
  • ½ cup kosher salt
  • 1 sprig fresh lavender
  • 1 sprig fresh rosemary
  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon canola oil
  • 1 to 1½ cups reserved potlikker from Marinated Lima Beans (recipe follows)
  • Chanterelle Succotash (recipe follows)
  • Garnish: chopped fresh basil
  • ½ cup salted butter, softened
  • 2 cloves garlic, grated
  • 3 tablespoons canola oil, divided
  • 1 pound fresh chanterelle mushrooms, trimmed
  • 1 pound small fresh okra, sliced ¼ inch thick
  • 3 medium ears yellow corn, shucked and kernels cut off
  • 1 small red bell pepper, seeded and thinly sliced
  • Marinated Lima Beans (recipe follows)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sherry vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons canola oil
  • 1 small yellow onion, halved
  • 1 small carrot, peeled and halved lengthwise
  • 4 cups water
  • 2 cups fresh lima beans
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 teaspoons kosher salt
  • ½ cup chopped fresh parsley
  • ½ cup olive oil
  • ¼ cup chopped fresh oregano
  • ¼ cup chopped fresh mint
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced capers

  1. In a large bowl, whisk together 8 cups warm water, honey, salt, lavender, and rosemary. Cover and refrigerate until cooled completely, about 30 minutes.
  2. Add chicken to bowl; cover and refrigerate for at least 8 hours or overnight.
  3. Remove chicken from bowl, discarding brine; pat chicken dry with paper towels. In a 12-inch cast-iron skillet, heat oil over medium heat. Add chicken, skin side down; cook until golden brown, 5 to 7 minutes. Turn chicken; add enough reserved potlikker to cover bottom of pan without covering chicken skin; cook until a meat thermometer inserted in thickest portion registers 165°, about 20 minutes. Serve with Chanterelle Succotash. Garnish with basil, if desired.
  1. In a small bowl, stir together butter and garlic. Cover and refrigerate.
  2. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook until lightly browned, about 5 minutes. Remove from skillet.
  3. Heat remaining 2 tablespoons oil in skillet. Add okra; cook until lightly browned, about 5 minutes. Add corn and bell pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in mushrooms and Marinated Lima Beans; cook until heated through, about 3 minutes. Remove from heat; stir in garlic butter, parsley, vinegar, salt, and pepper before serving.
  1. In a medium Dutch oven, heat canola oil over medium-high heat. Add onion and carrot; cook until golden brown, about 5 minutes. Add 4 cups water, lima beans, thyme, and rosemary; bring to a boil. Reduce heat to low; cover and cook until tender, about 30 minutes.
  2. Remove from heat; discard onion, carrot, and herbs. Stir in salt. Let stand until cooled to room temperature. Drain beans, reserving potlikker for Herb and Honey Chicken with Chanterelle Succotash (recipe precedes).
  3. In a large bowl, stir together beans, parsley, olive oil, oregano, mint, vinegar, and capers. Cover and refrigerate until ready to use, up to 1 day.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/chefs-table-sarah-steffan/