Recipe - Chicken Maque Choux

7 Ears fresh corn
Vegetable cooking spray
5 Chicken thighs (about 11/2
pounds); skinned
One fourth cup Dry white wine
3 cup Onion; chopped
3 cup Plum tomatoes; chopped
Three fourths cup Green bell pepper; chopped
1 teaspoon Pepper
Three fourths teaspoon Salt
One half teaspoon Dried whole basil
One half teaspoon Dried whole thyme
One fourth teaspoon 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 1One half 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 MCRecipe Digest V1 #223

Date: Mon, 23 Sep 1996 10:20:31 0300

From: "D.Gorden" sgorden1@ix.netcom.com