Chicken and Corn Stew

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.