Chicken And Corn Stew With Corn Wafers Recipes

Steps:

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

Steps:

• In a bowl with an electric mixer cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the egg white and the salt and beat the mixture at low speed for 5 seconds, or until it is just combined. (The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan and stir the mixture until it is just combined. Transfer the mixture to a small bowl and chill it, covered, for at least 4 hours or overnight. Arrange rounded teaspoons of the mixture 3 inches apart on buttered baking sheets and with a fork dipped in cold water flatten them carefully to form 2-inch rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool.
• In a 9-inch cast-iron skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in the skillet add butter and the flour and cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring occasionally, until the vegetables are softened. Add the broth, the tomatoes, the chili powder, and the chicken with any juices that have accumulated in the bowl, simmer the stew, covered, for 15 to 20 minutes, or until the chicken is cooked through, and stir in the corn. Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite-size pieces and stir it into the stew. The stew may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallion greens and the basil, season the stew with salt and pepper, and serve it in bowls topped with the corn wafers.

Steps:

• Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
• Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
• Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.

Steps:

• Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon.
• Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally.
• Add chicken, potatoes, corn, and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.

Steps:

• Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
• Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
• Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
• Serve stew with accompaniments in separate bowls.