Chicken Maque Choux

Title:
Chicken Maque Choux

Yield:
5 Servings

Categories:
American,
Ethnic




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)






 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"