I should probably be stripped of my food blogging rights for telling you to do anything with summer corn besides eat it on the cob with a little salt and butter, but you know I can’t resist the urge to share the discovery of a new deconstructible dinner. Last week was not the first time we’ve eaten this corn, chicken and sausage stew — not by a longshot, we ate a version of it almost every August weekend one summer in the 90s. But since then, we’ve had to think a bit more strategically about dinner, which, of course, is another way of saying, we’ve become parents. I was happy to discover last week, that the family classic joins the ranks of the tortilla soup [1], the salmon salad [2], and the other dinners on page 158-163 of my book that can be broken down into their individual components so that they can be more palatable to the kids, and less headache-inducing for the cook. It’s a goodie.
Summer Stew with Chicken, Corn, and Sausage
Adapted from Gourmet
3 links chorizo sausage (I used chicken), sliced into coins
2 tablespoons olive oil
6 or 7 boneless chicken thighs, salted and peppered
1/2 medium onion, chopped
red pepper flakes (optional)
2 to 3 cups corn, cut off the cob
1 cup cherry or grape tomatoes, halved
basil, chopped
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. 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.