Chicken and Corn stew

Warm, hearty, white meat chicken and corn stew…
 Simple easy dinner after a hectic holiday shopping day !! 😉
Recipe for 2-3 generous servings
2 Chicken breasts cut up into bite sized pieces (1/2 – 1″ inch)
1 cup of shucked corn
1 cup of chopped celery, onions and carrots
1 cup of white potatoes – peeled and cubed into 1/2-1″ pieces
1-2 cloves of garlic- chopped fine
3-4 cups of your favorite broth 
A couple of bay leaves
1-2 Tbsp of chopped parsley
salt, pepper and red chili flakes (optional)
1 Tbsp of all purpose flour
1/2 cup of milk
In an open pan, brown the chicken in a Tbsp of Olive oil in batches for 3-4 minutes on each side. Keep aside. In a stockpot, saute’ the garlic in Olive oil for 1-2 minutes till translucent on medium heat. Add the chopped celery, onions and carrots and cook for about 4-5 minutes till the onions turn pale and lose the raw smell. Add the potatoes and the corn. Mix well and add the chicken. Mix well and cook for about 2-3 minutes. Add the spices and the broth (enough to cover the ingredients and about half an inch over that). Mix well. Cover the pot and cook on low- medium heat for 25-30 minutes till the potatoes are cooked. (they should be easily pricked with a fork). Add the slurry and mix well. Bring to a boil and let simmer for 2-3 minutes after that. Serve hot. 

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