Summer stew
Recipe by Courtney Glantz
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 fresh peas (or frozen will do!)
1 cup cherry or grape tomatoes, halved
basil, chopped
1. In a Dutch oven or large pot, brown sausage in olive oil over medium heat until crispy. Remove.
2. Raise heat to medium-high and brown chicken (in batches if necessary) on both sides until mostly cooked through. Remove.
3. Turn down heat to medium-low, add onion, salt, pepper, pepper flakes, and a little more oil if necessary. Stir until slightly wilted.
4. Add corn, tomatoes, and peas and stir until vegetables release their juices.
5. Nestle chicken and sausage back in the vegetables, cover and simmer another 5-10 minutes until chicken is cooked through.
6. Serve with basil and crusty bread in bowls.
main courses February 18, 2016 17:42
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