Chicken Stew: A Hearty and Comforting Meal

In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs or drumsticks with salt and pepper. Add the chicken to the pot and sear on both sides for about 5-7 minutes, until the skin is golden brown. Remove the chicken from the pot and set it aside.

Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Cook, stirring occasionally, until the onion becomes soft and translucent, about 3-4 minutes.

Simmer the Stew:
Add the chicken broth and water to the pot, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Return the chicken to the pot and add the diced potatoes and corn pieces. Stir to combine.

Cook the Chicken and Vegetables:
Cover the pot and let everything simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. You can check the chicken’s internal temperature; it should reach 165°F (74°C). Stir occasionally, and if necessary, add more water or broth for your desired consistency.

Finish and Serve:
Once the chicken is fully cooked and the vegetables are tender, remove the chicken from the pot and shred the meat off the bones. Discard the bones and return the shredded chicken to the stew. Taste and adjust seasoning with salt and pepper.

Garnish and Serve:
Ladle the stew into bowls and garnish with fresh parsley or thyme for added flavor and color. Serve hot with crusty bread or crackers for dipping.

Serving and Storage Tips