Old-Fashioned Chicken and Corn Stew

Old-Fashioned Chicken and Corn Stew
Photo by Romulo Yanes


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

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


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