Chicken, Corn and Potato Stew

Ingredients:

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 tsp. salt
1 1/2 tsp. black pepper
3 tbsp. unsalted butter
1 large white onion, finely chopped
2 tsp. 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 tbsp. drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Preparation:

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.