Chicken, Corn and Potato stew

Ingredients

 * 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
 * 1 3/4 teaspoons salt
 * 1 1/2 teaspoons black pepper
 * 3 tablespoons unsalted butter
 * 1 large white onion, finely chopped
 * 2 teaspoons dried oregano, crumbled
 * 1 1/2 lb russet (baking) potatoes
 * 6 cups chicken broth
 * 1 cup water
 * 2 lb potatoes, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
 * 3 ears corn, cut crosswise into 1-inch pieces
 * Accompaniments:
 * 1/2 cup chopped fresh cilantro leaves
 * 1 cup heavy cream
 * 3 tablespoons drained capers
 * 3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Directions

 * Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
 * Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
 * Transfer chicken as browned to a plate.
 * Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
 * Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water.
 * Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
 * Transfer chicken with tongs to a cutting board to cool.
 * Drain cubed yellow potatoes and add to pot.
 * Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
 * Add corn and simmer, covered, until tender, 5 to 10 minutes more.
 * While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
 * Add meat to pot and heat through.