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Chicken and Corn Stew
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1 tablespoon vegetable oil
2 whole boneless chicken
breasts (2 pounds)
1 tablespoon unsalted butter
3 tablespoons flour
1 small onion, chopped
1 small bell pepper, chopped
1 rib celery, chopped
1 1/4 cups chicken broth
4 fresh or canned plum tomatoes, chopped
1 teaspoon chili powder
1 cup fresh corn kernels
1/2 cup thinly sliced scallions
1/4 cup packed fresh basil leaves, chopped

In a cast iron skillet heat oil over moderately high heat until hot but not smoking. In it brown chicken, patted dry, and seasoned with salt and
pepper, in batches, transferring it as it is browned to a bowl. To the fat
remaining in skillet add butter and flour and cook roux over moderately
low heat, stirring constantly, until it is the color of peanut butter. Stir in
onion, bell pepper and celery. Cook mixture, stirring occasionally, until
vegetables are softened. Add broth, tomatoes, chili powder, and the
chicken with any juice that may have accumulated in the bowl. Simmer
the stew, covered, 15 to 20 minutes, or until chicken is cooked through.
Stir in the corn. Transfer the chicken to a work surface and let it cool until
it can be handled. Cut the chicken into bite-size pieces and stir it into the
stew. Stir in scallions and basil, and season to taste with salt and pepper.
Serves 4 to 6.

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