| 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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