This dish is rich, warm, and just comforting. I can have this on its own, with some crusty bread, or over a bowl of rice. It’s just that good.
Start off by seasoning those chicken pieces with salt, black pepper, and some dried thyme. Some cinnamon would be great as well. Just go with whatever aromatic you already have in your pantry. No need to shop for thyme specifically. Thyme in my opinion just has that slightly lemony after-note that goes well with the subtle flavor of chicken.
Melt a full stick of butter in a skillet. This’ll serve all to brown the chicken pieces, impart a rich nutty flavor, and form a base for our roux that will thicken this chowder. Yes, I said chowder. Who said chowders have to come with food in tiny chunks? I like my chicken bone-in for the depth of flavor those bones will render to the creamy broth.
Add the chicken in skin-side down first. Doing so will give the skins a perfectly golden color. Butter will brown quicker than most oils. Putting the chicken flesh side down first will mean that the skin will be cooking in butter that has already browned a bit as you flip them over.
Set the seared chicken pieces aside and sautee all your aromatics and veggies. The corn, celery, and onions will turn out sweeter if you allow them to caramelize a bit in oil. Also, try to cut them in uniform sizes – much like that of a corn kernel. This chowder will cook relatively quick so cutting them tiny would get the most flavor out of them. Before the vegetables begin to scorch, deglaze the pan with some white wine. Scrape any pan drippings lose as you allow the wine to reduce completely.
The full recipe starts on the next page. You’ll see a list of ingredients, precise instructions, as well as more extended information and tips, including pictures of the process and a look at the final dish!