| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
3 lb chicken; cut into 8 parts |
| 1 |
cn |
Corn |
| 2 |
tb |
Butter |
| 6 |
c |
Chicken broth |
| 1 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
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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