Woman versus Winter
I’m done with winter. I’m done with the sand in the house, the salt-stained pant legs, the soggy mittens, the below freezing temperatures, and the dirty snow banks that line the roads.
But winter… sadly… winter is not done with me.
Inspired by a resolve to not let winter get the best of me combined with these uber-cute teeny tiny potatoes, I present to you: a chicken and corn stew.
This stew is hearty without being overly rich, and simple enough to make on a Tuesday night after work but before book club and cub scout den meetings. And this stew, well, it’s like a swift kick to the shins of winter.
What’s that, you say? You’d like to do your part to show winter who’s boss? Read on.
Start by browning some diced chicken in a large pot. Scoop out the chicken and set it aside in a bowl. Add to the yummy browned chicken flavored butter some fresh thyme, diced onions, and minced garlic, and saute until your kitchen smells like heaven and the onions are softened.
Stir in a couple of tablespoons of flour, and then whisk in chicken broth and water. Continue to occasionally whisk the thyme-onion-garlic-chicken broth loveliness until it begins to boil and thicken slightly. Around this time, you will begin to ponder whether you really need to add corn and potatoes, because the mixture in the pot smells phenomenal and is in all likelihood good enough to eat by itself.
Add in the chicken, a couple of cups of frozen corn and your teeny tiny potatoes… or, if you can’t find adorable little potatoes like the ones pictured above, diced yukon gold or halved fingerling potatoes will do.
Simmer all of this winter-busting goodness until the potatoes are cooked through. At this point the original recipe calls for a quarter cup of cream, and although I included the cream in the photo pictured below, I don’t think this stew needs it.
Taste, to make sure it’s as delicious as it smells. Taste again, while contemplating whether or not you want to share this goodness with anyone. Decide that the only way to combat winter is by feeding chicken and corn stew to the masses, ladle into bowls, sprinkle with a little more thyme and pepper, and enjoy.
Dear winter: I win.
Chicken and Corn Stew
Adapted from Gourmet Today
- 1.5 pounds skinless boneless chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 pound teeny tiny potatoes
- 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 3/4 cup water
- 2 cup frozen corn
Pat the chicken dry and cut into 2 inch cubes. Sprinkle generously with salt and pepper.
In a large stock pot or dutch oven, melt butter and oil over medium to medium high heat. Add the chicken in two batches, browning on all sides (approximately 5 minutes per batch). Spoon chicken out of pot and set aside onto large plate or bowl. Make sure you keep as much chicken-butter-oil deliciousness in the pot as possible.
Add the onion, thyme and garlic to the pot. Cook, stirring occasionally, until fragrant and softened (4-5 minutes).
Add flour to onion mixture and stir to thoroughly coat onions in flour. Cook, stirring, for about a minute.
Add the stock and water to the pot. Bring to a boil, stirring occasionally (broth will thicken a bit). Add in corn, potatoes, and chicken (don’t leave out all the chicken juices that have accumulated in the bowl!). Cover pot and simmer gently, stirring occasionally, until potatoes are cooked through but not mushy (10-15 minutes).
Spoon into bowls. Top with a sprinkling of fresh thyme and pepper.