| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter; softened |
| 2 |
ts |
Sugar |
| 1 |
lg |
Egg white |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Yellow cornmeal |
| 1 |
tb |
Flour |
| 2 |
tb |
Freshly grated parmesan |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Whole boneless chicken breasts; (about 2 pounds), cut into 2-inch pieces |
| 1 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
sm |
Onion; chopped fine |
| 1 |
sm |
Green bell pepper; chopped fine |
| 1 |
|
Rib celery; chopped fine |
| 1 1/4 |
c |
Chicken broth |
| 4 |
|
Fresh or canned plum tomatoes; chopped |
| 1 |
ts |
Chili powder |
| 1 |
c |
Fresh corn kernels including pulp scraped from cobs |
| 1/2 |
c |
Thinly sliced scallion greens |
| 1/4 |
c |
Loosely packed fresh basil leaves; chopped |
INSTRUCTIONS
FOR THE CORN WAFERS
Make the corn wafers:
In a bowl with an electric mixer cream the butter, add sugar, and beat the
mixture until it is light and fluffy. Add the egg white and salt and beat
the mixture at low speed for 5 seconds, or until it is just combined. The
mixture will be lumpy. Add the cornmeal, flour and Parmesan and stir the
mixture until it is just combined. Transfer the mixture to a small bowl and
chill it, covered, for at least 4 hours or overnight. Arrange rounded
teaspoons of the mixture 3 inches apart on buttered baking sheets and with
a fork dipped in cold water flatten them carefully to form 2-inch rounds.
Bake the wafers in batches in the middle of a preheated 425 degree oven for
5 to 6 minutes, or until the edges are golden brown, with a spatula
transfer the wafers immediately to racks, and let them cool.
In a 9-inch cast iron skillet heat the oil over moderately high heat until
it is hot but not smoking and in it brown the 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 the skillet add the butter and flour and
cook the roux over moderately low heat, stirring constantly, until it is
the color of peanut butter. Stir in the onion, bell pepper, and celery and
cook the mixture, stirring occasionally, until the vegetables are softened.
Add the broth, tomatoes, chili powder, and chicken with any juices that
have accumulated in the bowl, simmer the stew, covered, for 6 to 8 minutes,
or until the chicken is cooked through, and stir in the corn. The stew may
be prepared up to this point 1 day in advance and kept covered and chilled.
Before serving, stir in the scallion greens and basil, season with salt and
pepper, and serve it in bowls topped with the corn wafers.
Yield: 4 to 6 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9046
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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