A Seasonal Stew For The End Of The Summer



stew-600Photos: courtesy of Dinner: A Love Story


Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.

Summer Stew with Chicken, Corn, and Sausage
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.


Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.