“Cooking radishes tempers the flavor,” says New York City–based recipe developer Laura Rege. She includes them in a springtime succotash that features corn, sugar snap peas, and onion. Instead of the traditional bacon, she swaps in paprika to provide the same smoky flavor without the additional fat. The seasonal dish accompanies tender vinegar-braised chicken thighs. Because fresh fava beans can be a challenge to find, use frozen ones if needed.
Salt a medium saucepan of water and bring to a boil. Once the water is boiling, add the fava beans and cook until tender, about 1 minute, then immediately drain and rinse under cold water. Once cool enough to handle, remove and discard outer skins. If you’re using frozen favas, skip this step as they will come pre-peeled.
Heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium-high. Season the chicken with salt and pepper and cook, turning halfway through, until browned, about 10 minutes total. Stir in vinegar, scraping up browned bits from bottom of pan, and then pour in the broth. Simmer, turning the chicken a few times, until sauce is thickened and chicken is cooked through, about 4 minutes more. Transfer the chicken to a plate and spoon over any remaining sauce from the pan.
Wipe out the skillet and return to medium-high heat with the 2 remaining tablespoons of oil. Add the onion and garlic and cook until just starting to turn golden, about 2 minutes. Then, add the radishes and cook, stirring occasionally, until golden in places, about 3 minutes. Add the corn, snap peas, paprika, and fava beans and season with salt and pepper. Toss to combine and cook until the corn and snap peas are crisp-tender, about 2 more minutes.
Return the chicken to the skillet, nestling it among the vegetables and pouring over any accumulated juices from the plate. Remove the skillet from the heat, top with dill, and serve.