Mom got me a new cookbook for Easter this year - it's called Gourmet Today. Some of the recipes I've tried have been complete disasters (due entirely to my inability to follow directions), but I've had two big successes. The first is a chicken curry recipe, which I'll post about later. But for the last two nights we've been enjoying a Chicken & Corn stew, which is really tasty. And even though its called a "stew", its not heavy so its great for summer.
Ingredients
2 lbs skinless, boneless chicken breasts & thighs, cut into 2-inch pieces
2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, halved lengthwise & cut lengthwise into 1/4-inch slices
1 garlic clove, minced
2 teaspoons chopped fresh thyme
2 tablespoons flour
1 & 3/4 cups chicken stock/broth
3/4 cup water
1 lb boiling potatoes, peeled & cut into 1-inch pieces
1 & 1/2 cups fresh or frozen corn kernels
1/4 cup heavy cream
Directions
Season chicken with salt & pepper. Heat butter & oil in a heavy pot over moderately high heat. Lightly brown chicken, turning occasionally, about 5 minutes. Transfer chicken to a bowl.
Add onion, garlic and thyme to pot and cook, stirring occasionally, until softened, 4-5 minutes. Add flour and cook, stirring, for 1 minute. Whisk in stock & water and bring to a boil. Add potatoes and corn, cover, and simmer over moderate heat, stirring occasionally, until potatoes are barely tender - about 10 minutes.
Stir in chicken and cream and simmer, covered, until chicken is just cooked through and potatoes are tender, 5-10 minutes.
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I have become quite good on the grill. At our housewarming party, I got lots of compliments on the flank steak that I grilled. Sea salt, pepper, rosemary leaves rubbed in, marinated in raspberry Chipotle sauce and Yoshida's gourmet sauce, then grilled to a perfect medium rare. Of course, my recipes are much simpler than yours (mom always tells me what a spectacular cook you are when we talk), but I'm making progress! Cooking is one of the few somewhat artsy things I actually enjoy.
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