Chicken, Corn, and Potato Stew

Ingredients

• 1 (3.5-4 lb)  broiler-fryer chickens, cut into 8 serving pieces
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons unsalted butter
• 1 large white onion, finely chopped
• 2 teaspoons dried oregano, crumbled
• 1 1/2 lbs russet potatoes (baking)
• 6 cups chicken broth
• 1 cup water
• 2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
• 3 ears corn, cut crosswise into 1-inch pieces

Accompaniments

• 1/2 cup chopped fresh cilantro leaves
• 1 cup heavy cream
• 3 tablespoons drained capers
• 3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Directions

1. 1

   Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.

2. 2

   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.

3. 3

   Transfer chicken as browned to a plate.

4. 4

   Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.

5. 5

   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.

6. 6

   Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.

7. 7

   Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.

8. 8

   Add corn and simmer, covered, until tender, 5 to 10 minutes more.

9. 9

   While corn is cooking, remove skin and bones from chicken and coarsely shred meat.

10. 10

    Add meat to pot and heat through.