Savory Chicken, Sausage and Corn Stew
Okay, so I know I’m supposed to be focusing on Being Broken Open during this month for Write 31 Days, but I’ve really missed sharing recipes. It seems like it’s been forever, and I’ve been cooking some really good things as summer has shifted into fall. I made this crisp recipe with apples instead of berries, and it was fabulous. Maybe we can say this post is about being broken open for people who are at their wits’ end in the kitchen? Because, you know, I am. Always. If I had the space, I would invite you all over for cooking lessons. I’d teach you how to cut up a chicken and how to roast it whole, how to make your own bread, and how to turn anything into a stellar pot of soup. But I digress.
You likely know that my favorite cookbook is Dinner: A Love Story by Jenny Rosenstrach. If I had to give up all but one of my cookbooks, it’s the one I’d keep. And now, it has a sister. Dinner: The Playbook. If you are that person who struggles to deal with dinner on a weekly basis – if meal planning and shopping are a sort of purgatory for you – then The Playbook is your book. And even though I’m not that person, I still love meal planning ideas, and I have to say I love everything about this book. Including this stew recipe, which I riffed just a little.
Make this. It’s easy and takes one pot and little prep. Seriously. You have to chop an onion, and that’s basically it. It’s downright yummy. Warm, tasty, and bound to please. Not too heavy. Perfect with anything from fresh bread to saltines to tortilla chips.
It’s brought to you by me (and Jenny) with love. Here’s how I make it.
Savory Chicken, Sausage and Corn Stew
1 package skinless, boneless chicken thighs (5-6)
olive oil
1 medium sweet yellow onion (or half of a large one), chopped
2-3 cups fresh or frozen corn kernels
14 ounces canned diced tomatoes or 2 cups fresh
1 large smoked sausage, any kind, sliced into coins
A little chicken stock, if needed
salt and pepper to taste
In a large pot or Dutch oven over medium-high heat, warm some olive oil. Brown the chicken thighs, turning once, until they have a nice sear on both sides, 3-4 minutes per side (they don’t need to be cooked through, just browned). Remove to a plate.
Add the chopped onion to the pot. Cook, stirring often, until tender and translucent.
Stir in the corn, allowing it warm through for a few minutes.
Add the tomatoes.
Stir in the sausage, and then nestle the chicken thighs into the mixture. If the juices don’t cover the chicken completely, add a little chickenstock (or water)until the thighs are covered.
Simmer another 10-15 minutes, until the chicken is cooked through. Use a pair of forks to shred it into chunks.
Taste, and add salt and pepper, a little at a time, until you can confidently say it’s delicious.
Serves 4-6, depending on serving sizes and whether or not you make a side.
Here’s the printable.
Happy Monday, dear ones.
xo,
H
