summer stew

By gwen -
It has been approximately 47 million billion years since I cooked anything, but this is the first recipe we made in our new (temporary, sigh) kitchen. Simple and delicious. Yay for fresh corn.

Also, I am in love with "Dinner: A Love Story." Best blog (and now book) ever. We altered this based on what we had on hand, but I think it was pretty true to the original.

1 package spicy Italian chicken sausages [recipe calls for chorizo]
olive oil
2 formerly frozen chicken breasts, thawed
1 medium onion, chopped
red pepper flakes (optional)
5 ears of corn, cut off the cob [if someone has a good, neat, easy way to do this, let me know. i made a giant mess.]
2 cups grape tomatoes [recipe has you halve them; we just threw them in the pot]
basil, chopped
chicken broth

In a Dutch oven or large pot, brown sausage in olive oil over medium heat until crispy. Remove.

Raise heat to medium-high and brown chicken (in batches if necessary) on both sides until mostly cooked through. Remove. Turn down heat to medium-low, add onion, salt, pepper, pepper flakes, and a little more oil if necessary. Stir until slightly wilted. Add corn and tomatoes and stir until vegetables release their juices.

Nestle chicken and sausage back in the vegetables, cover and simmer another 5-10 minutes until chicken is cooked through. [Here's where we added the extra broth, which the recipe didn't call for -- there just wasn't enough liquid to keep cooking anything or qualify as "stew," probably because we hadn't cut the tomatoes.]

Serve with basil and crusty bread in bowls, or separate into individual components for the kid who doesn’t like things “mixed” and serve on a plate.

Comments

Alissa said…
The two ways that I know to cut corn off the cob that seem to work reasonably well are: 1) use a bundt pan (or a big bowl with a smaller bowl turned upside down in the bigger bowl) to give you something to rest the cob on while the outer bowl catches everything, or 2) cut the corn off the cob over a clean dish towel. The towel will catch all the kernels and they won't bounce all over the place. (I just learned that trick from your Top Chef friend Carla Hall on a recent episode of The Chew).
9:56 PM
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