Chicken, Corn and Potato stew

== Ingredients ==
* 1 (3½- to 4-lb) chicken, cut into 8 serving pieces
* 1¾ teaspoons salt
* 1½ teaspoons black pepper
* 3 tablespoons unsalted butter
* 1 large white onion, finely chopped
* 2 teaspoons dried oregano, crumbled
* 1½ lb russet (baking) potatoes
* 6 cups chicken broth
* 1 cup water
* 2 lb potatoes, peeled, cut into ½-inch cubes, and covered with water in a bowl
* 3 ears corn, cut crosswise into 1-inch pieces
=== Accompaniments ===
* ½ cup chopped fresh cilantro leaves
* 1 cup heavy cream
* 3 tablespoons drained capers
* 3 avocados, quartered, pitted, peeled, and cut into ½-inch cubes
== Directions ==
# Pat chicken dry and season with ¾ teaspoon salt and ½ teaspoon pepper.
# 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.
# Transfer chicken as browned to a plate.
# Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
# 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.
# Transfer chicken with tongs to a cutting board to cool.
# Drain cubed yellow potatoes and add to pot.
# Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
# Add corn and simmer, covered, until tender, 5 to 10 minutes more.
# While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
# Add meat to pot and heat through.
Category:Caper Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Corn Recipes
Category:Heavy cream Recipes
Category:Native American Meat Dishes
Category:Potato Recipes
Category:Russet potato Recipes
Category:Stew Recipes