We Cook! Mill’s Tavern’s Statler Chicken, Edamame, Corn, Potato Succotash, Dijon Demi

by Executive Chef Edward Bolus

Statler Chicken Breast with Edamame, Corn, Potato, and Confit Chicken Succotash, Creamy Dijon Demi (Serves 4):

Courtesy of Chef Bolus, enjoy an extraordinary meal featuring broiled Statler chicken breasts served with a flavorful confit chicken succotash and drizzled with a creamy Dijon demi sauce. It’s perfect for an elegant dinner at home!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Bell & Evans Statler Chicken Breast:

Ingredients:

• 4 high-quality Statler chicken breasts (Bell & Evans brand is recommended).
• Salt and pepper, to taste
• Olive oil, for drizzling

Preparation:

• Preheat your broiler to high.
• Season the Bell Evans Statler chicken breasts with salt and pepper on both sides.
• Place the chicken breasts on a baking sheet lined with foil. Drizzle lightly with olive oil.
• Broil the chicken breasts for about 6-8 minutes per side, or until cooked through and golden brown. Keep an eye on them to prevent burning. Once done, set it aside.

Confit Chicken Succotash:

Ingredients:

• 2 cups shredded cooked chicken (from the Statler chicken or other cooked chicken)
• 1 cup shelled edamame, cooked
• 1 cup corn kernels, fresh or frozen
• 1 cup diced potatoes, parboiled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons chopped fresh herbs (such as parsley, thyme, or chives)

Preparation:

• In a large skillet, heat olive oil over medium-high heat.
• Add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
• Add the diced potatoes and cook for another 5-7 minutes until potatoes are tender and slightly golden.
• Stir in the cooked shredded chicken, edamame, and corn.
• Season with salt, pepper, and chopped herbs. Cook for another 2-3 minutes until everything is heated through. Set aside and keep warm.
  

Creamy Dijon Demi:

Ingredients:

• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon butter
• Salt and pepper, to taste
  

Preparation:

• In a saucepan, combine chicken broth, heavy cream, and Dijon mustard.
• Bring to a simmer over medium heat, stirring frequently.
• Allow the sauce to reduce and thicken slightly, about 5-7 minutes.
• Stir in butter and season with salt and pepper to taste. Keep warm until ready to serve.

Serving:

• Arrange the Statler chicken breasts on plates.
• Spoon the confit chicken succotash alongside or over the chicken.
• Drizzle the creamy Dijon demi sauce over the chicken and succotash.
• Garnish with additional fresh herbs if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.