Old-Fashioned Chicken and Corn Stew

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 pound boiling potatoes
• 1 large onion
• 1 garlic clove
• 2 teaspoons fresh thyme
• 2 tablespoons all-purpose flour
• + 5 more ingredients
• • 2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces
  • ¾ cup water
  • 1 ¾ cups low-sodium chicken broth
  • 2 ears frozen corn
  • ¼ cup heavy cream

Pat chicken dry and season with salt and pepper. Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl usi...

View full recipe at Epicurious