I’m Going to Miss Summer

We’ve had a good run — pitchers of margaritas, late-night barbecues and dozens of ears of grilled corn. Summer has been generous and noisy and warm, and I’m honestly going to miss it when it slips away.

That said, I love fall. I look forward to spiked cider, spice candles, the crisp smell of the air, Friday night football, crunching leaves, pumpkins and even pretending to enjoy squash. But I don’t want to rush the change. Lately I’ve tried to be more present — to savor the small, ordinary parts of a season rather than wishing time away.

So for now, you’ll find me lingering at the table, picking grilled corn from my teeth and holding on to the last warm evenings until the leaves finally turn and the air gets that first bite of coolness.

End of Summer Chicken Skillet

Serves 3–4

Ingredients

• 3–4 boneless, skinless chicken breasts
• 2 slices bacon, chopped
• 1/2 red onion, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 10 small Yukon Gold potatoes, quartered
• 3 garlic cloves, minced
• 2 ears grilled corn, kernels cut off the cob
• Salt and freshly ground black pepper

Instructions

Preheat the oven to 375°F (190°C). Tenderize the chicken breasts with a meat mallet or the bottom of a skillet until they are an even thickness, then pat them dry with paper towels. Chop the potatoes and vegetables (except the garlic) and place them in a bowl. Season with salt and pepper and toss to coat.

Heat an ovenproof skillet, preferably cast iron, over medium heat. Add the chopped bacon and cook until it’s nearly crisp and the fat has rendered. Remove the bacon with a slotted spoon and drain on paper towels.

Add the chopped vegetables and potatoes to the skillet and cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Transfer the vegetables and potatoes to a bowl and set aside.

Season the chicken generously with salt and pepper. Add the chicken to the skillet and cook until golden on each side, about 3–4 minutes per side. If the pan seems dry, add 1–2 teaspoons of olive oil.

Return the vegetables, potatoes and bacon to the skillet, arranging them over and around the chicken. Sprinkle the grilled corn over the top. Transfer the skillet to the preheated oven and bake, uncovered, for about 20 minutes or until the chicken is cooked through and the potatoes are tender.

Remove from the oven and let rest a few minutes before serving. This is a forgiving, flexible dish — add whatever vegetables or herbs you have on hand to make it your own.

P.S. Feel free to customize this skillet — toss in any summer veggies you want. It’s meant to be simple, satisfying and exactly how you like it.