This is a delicious, thick and rich main dish stew with chicken and potatoes.
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients:
- 1 (3 1/2-4 pound) chicken, cut into 8 pieces
- 1 3/4 teaspoon salt
- 1 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons dried oregano
- 1 large white onion, finely chopped
- 1 1/2 pounds russet potatoes
- 6 cups chicken broth
- 1 cup water
- 2 pounds yellow potatoes (Yukon gold) peeled and cubed
- 3 ears of corn, cut into 1 inch pieces
Preparation:
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a heavy 7/8 quart pot. Brown chicken, skin side down in two batches for about 10 minutes. Transfer chicken to a plate. Add onion, oregano, and remaining salt/pepper to pot and sauté about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth and water. Cover and simmer, stirring occasionally until chicken is cooked through, about 25 minutes. Remove chicken from pot to cool. Add Yukon golds, cover and simmer stirring occasionally about 10 minutes. Add corn, cover, simmer (stirring) about 5-10 minutes. Debone chicken and add back to pot. Serve with accompaniments (1/2 cup chopped fresh cilantro leaves, 1 cup heavy cream, 3 tablespoons drained capers, 3 avocados, cubed)on the side. - Chris
