Chicken And Corn Stew

Name: Chicken And Corn Stew
Ingredients: 2 pounds Skinless/Boneless Chicken Breast And Thighs, Cut Into 2-inch Pieces; 2 Tablespoons Unsalted Butter; 1 Tablespoon Vegetable Oil; 1 pound Potatoes, Cut Into 1-inch Pieces; 1 whole Onion, Halved Lengthwise, Then Cut Lengthwise Into 1/4-inch Slices; 2 cloves Garlic, Minced; 2 teaspoons Chopped Fresh Thyme; 2 Tablespoons Flour; 1-3/4 cup Low-sodium Chicken Broth Or Stock; 3/4 cups Water; 2 cups Frozen Corn; 1/4 cups Heavy Cream; Salt And Pepper, to taste

13 ingredients

8 steps

Ingredients

2 pounds Skinless/Boneless Chicken Breast And Thighs, Cut Into 2-inch Pieces
2 Tablespoons Unsalted Butter
1 Tablespoon Vegetable Oil
1 pound Potatoes, Cut Into 1-inch Pieces
1 whole Onion, Halved Lengthwise, Then Cut Lengthwise Into 1/4-inch Slices
2 cloves Garlic, Minced
2 teaspoons Chopped Fresh Thyme
2 Tablespoons Flour
1-3/4 cup Low-sodium Chicken Broth Or Stock
3/4 cups Water
2 cups Frozen Corn
1/4 cups Heavy Cream
Salt And Pepper, to taste

Directions

1

Pat the chicken dry and season with salt and pepper. Set aside.
2

Heat butter and oil in a 4- to 5-quart heavy pot over medium-high heat until foam subsides. Working in 2 batches, add the chicken and lightly brown, turning over occasionally with tongs, about 5 minutes per batch. Transfer browned chicken to a bowl using tongs.
3

While the chicken is browning, peel potatoes and cut into 1-inch pieces.
4

When the chicken is done and removed from the pot, add onion, garlic, and 1 teaspoon thyme to the pot and saute, stirring occasionally, until softened, 4-5 minutes. Then add flour and cook while stirring, 1 minute.
5

Whisk in broth and water, bringing to a boil, while whisking.
6

Add potatoes and corn to the onion mixture, cover pot and simmer over medium heat. Stir occasionally, and cook until potatoes are just tender, about 10 minutes.
7

Stir in chicken (along with any juices accumulated in bowl) and cream. Then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes.
8

Season the stew with salt and pepper and sprinkle with remaining teaspoon thyme.