Preparation Time: 1 hour
1 whole chicken, cut into 10 pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
1 large onion chopped
1 large carrot, peeled and sliced into thin rounds
1 stalk celery chopped
1 teaspoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
1/8 cup flour
2 tablespoon butter
2 cups fresh sweet corn
2 cups chicken broth or stock
salt and fresh ground black pepper to taste
chopped parsley for garnish (optional)
1. Sprinkle chicken all over with salt and pepper.
2. Heat oil in a large 4 or 5 quart pot over medium high heat. In two batches, place chicken in pan and brown until both sides of chicken are crispy. Use a spatula to scrape the bottom of the pan when turning chicken so skin doesn’t stick and come off the chicken. Don’t turn the chicken until you think it is well browned; it will be easier to turn. Remove chicken to a bowl and set aside. It’s good if a brown or red crust forms on bottom of pan from the chicken. This is fond and it adds a lot of flavor. Just keep scraping it with your spatula occasionally.
3. Place onions, carrots, celery, thyme and oregano in pan and sprinkle lightly with salt and pepper. Cook on medium heat until onions are soft and translucent, stirring occasionally. Add flour and butter to pan and stir into vegetables. Cook for 3 additional minutes.
4. Add chicken, corn and broth to pan. Bring to a boil and reduce to a low simmer. Cover pot and cook for 45 minutes.
5. Serve with corn and sauce spooned over chicken and garnished with parsley.