I used fresh chicken thighs with bone and skin as well as N.Y. style Italian sausages. I browned the meats in hot oil as the original recipe directed, however adding them to the veggies for steaming causes the chicken skin (and sausage to some extent) to become soggy. A better way to prepare this dish is to pan fry the chicken for 5 minutes on each side, then roast it in the oven for 5 minutes on each side. The sausage can be pan fried while the chicken is roasting. Combine the steamed veggies and meat and serve immediately. Chopping the celery at a very oblique angle adds a surprising amount of visual appeal to the dish. The fresh thyme is also quite important -- the flavor really distributes well during the steaming.
Serves 4-6
Sauté 1 to 2 chopped onions, a red bell pepper, a green bell pepper, thyme, and a few stalks of celery chopped at an oblique angle. Cook for a few minutes then add corn kernels from 3-6 ears of corn or about 2 to 4 cups of frozen kernels. Add cayenne or chili powder. Cook a few more minutes then add 3/4lbs (1.5 pints) of halved cherry tomatoes. Without meat, this only takes 10 to 15 minutes to cook. Fresh basil, salt and pepper can be added after cooking.
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