| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | 3 lb chicken, cut into 8 | |
| parts | ||
| 1 | Corn | |
| 2 | T | Butter |
| 6 | c | Chicken broth |
| 1 | c | Milk |
| 1/2 | c | Heavy cream |
| 2 | T | Flour |
| 1/2 | c | Parmesan cheese, grated |
| 1 | Carrot, diced | |
| 1 | Onion, diced | |
| 1 | Clove garlic, whole | |
| 6 | Sprigs parsley | |
| 6 | Grains peppercorns | |
| Salt |
INSTRUCTIONS
Cook chicken in broth with carrot, onion, garlic, peppercorn. Add parsley in the last minute. Remove chicken and strain broth. Take chicken out of bones and cut into bite size pieces. Melt butter until it foams. Stir in flour to make a blond roux. Stir in 1 cup broth along with milk, stirring vigorously until slightly thickened. Add drained corn, butter, nutmeg, salt, pepper , cheese and cream. Bring to a boil, stirring. Turn off heat. Arrange chicken in layers alternating with corn cream in a buttered baking dish. Sprinkle more cheese on top. Bake in 350 F oven until bubbling. Broil until golden brown. Serving Ideas : Serve with white rice NOTES : May be made up to 24 hours in advance and kept in the refrigerator before baking. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #671 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 148
Total Fat: 16.6g
Cholesterol: 47.9mg
Sodium: 1375.5mg
Potassium: 488.6mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 4.8g
Protein: 13.3g