| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | American | American, Ethnic | 5 | Servings |
INGREDIENTS
| 7 | Ears fresh corn | |
| Vegetable cooking spray | ||
| 5 | Chicken thighs (about 1-1/2 pounds); skinned | |
| 1/4 | c | Dry white wine |
| 3 | c | Onion; chopped |
| 3 | c | Plum tomatoes; chopped |
| 3/4 | c | Green bell pepper; chopped |
| 1 | ts | Pepper |
| 3/4 | ts | Salt |
| 1/2 | ts | Dried whole basil |
| 1/2 | ts | Dried whole thyme |
| 1/4 | ts | Dried whole tarragon; (1/4 to 1/2) |
INSTRUCTIONS
Maque choux (MOCK shoe) comes from the Cajun word meaning corn that has been fried and then simmered. Cut whole kernels from 3 ears of corn to measure 1-1/2 cups; set aside. Grate corn from the remaining 4 ears to measure 1 cup, pressing cobs firmly against grater to remove pulp; set aside. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken thighs, and cook 3 minutes on each side or until browned. Add wine; cover and cook 5 minutes or until liquid evaporates. Remove chicken from pan; set aside, and keep warm. Add onion and remaining 7 ingredients to skillet; stir well. Cover and cook over medium heat 10 minutes, stirring occasionally. Add cut corn and grated corn; stir well. Return chicken to skillet, spooning corn mixture over chicken. Cover and cook over medium heat 15 minutes or until chicken is done. To serve, spoon 1 cup corn mixture into each of 5 shallow bowls; top with a chicken thigh. Yield: 5 servings. Recipe By : Cooking Light YEAR: 1993 ISSUE: May/June PAGE: 150 Posted to MC-Recipe Digest V1 #223 Date: Mon, 23 Sep 1996 10:20:31 -0300 From: "D.Gorden" <sgorden1@ix.netcom.com>
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