Old-Fashioned Chicken and Corn Stew Recipe

Name: Old-Fashioned Chicken and Corn Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1 pound boiling potatoes; 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices; 1 garlic clove, minced; 2 teaspoons chopped fresh thyme; 2 tablespoons all-purpose flour; 1 3/4 cups low-sodium chicken broth (14 ounces); 3/4 cup water; 2 ears frozen corn, cut crosswise into 1-inch pieces; 1/4 cup heavy cream

Servings: persons

2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound boiling potatoes
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices
1 garlic clove, minced
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth (14 ounces)
3/4 cup water
2 ears frozen corn, cut crosswise into 1-inch pieces
1/4 cup heavy cream

1
Pat chicken dry and season with salt and pepper.
2
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.
3
Transfer chicken as browned to a bowl using tongs.
4
While chicken is browning, peel potatoes and cut into 1-inch pieces.
5
Add onion, garlic, and 1 teaspoon thyme to pot and saute, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute.
6
Whisk in broth and water and bring to a boil, whisking.
7
Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.
8
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.
9
Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

885

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces, 2 tablespoons unsalted butter, 1 tablespoon vegetable oil, 1 pound boiling potatoes, and more.

Yes, Old-Fashioned Chicken and Corn Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Old-Fashioned Chicken and Corn Stew

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