Ingredients:
3 -4 lbs chicken pieces
seasoning salt ( can use regular salt)
pepper
2 tablespoons oil ( more if needed)
2 tablespoons butter
2 lbs potatoes, peeled and cut into about 1-inch cubes
2 large onions, halved then sliced
2 tablespoons minced fresh garlic
1 -2 teaspoon dried thyme ( or use 1-2 tablespoons fresh thyme, chopped)
1 teaspoon crushed red pepper flakes (optional)
4 tablespoons flour
3 1/2 cups chicken broth
3/4 cup water ( in place of the water just use the juice from the canned corn)
3/4 cup dry white wine ( or use 1-1/2 cups wine)
2 (14 ounce) cans canned corn niblets ( drain or use juice in place of water)
4 -6 large carrots, peeled and coarsley chopped
salt and pepper
1/2 cup whipping cream
1/4 cup grated parmesan cheese (optional)
Directions:
Season the chicken pieces with salt and pepper.
Heat the oil with butter in a large heavy pot over medium heat.
Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
Add in flour and cook, stirring 1 minute.
Whisk in broth, water and wine; bring to a boil, whisking continuously.
Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).
Servings: 6-8
Time preparation: 25 min.
Time total: 65 min.