The Pioneer Woman Tasty Kitchen
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Chicken and Corn Stew

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Level: Easy

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Description

A nice change from beef stew. This is inexpensive, savory and a hearty meal for the family. Try it without the heavy cream to make it lighter.

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
  • 1-¾ cup Low-sodium Chicken Broth Or Stock
  • ¾ cups Water
  • 2 cups Frozen Corn
  • ¼ cups Heavy Cream
  • Salt And Pepper, to taste

Preparation

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

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.

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

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

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

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.

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.

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

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