Title: Chicken Maque Choux
Categories: American, Ethnic
Yield: 5 Servings

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"