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Chicken Maque ChouxMain Dishes & Casseroles
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Submitted by Nana Ruby
on Monday, May 31, 2004
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| Makes: | 4 - 6 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 45 minutes |
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Maque Choux is a Cajun dish made with corn, cream, bell peppers and tomatoes. It makes a good accompaniment to ham and chicken and is even good for breakfast served with bacon. In this recipe it is used to "smother" sautéed chicken. We found this recipe posted by Debra at www.frenchfood.about.com
As Debra says.....Je vous souhaite bon appétit!
Cajuns also add crawfish or crabmeat to their Maque Choux. |
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| Ingredients |
| 1/3 cup con oil |
1 chicken cut into serving pieces |
| 1/2 tsp salt |
2 onion chopped fine |
| 2 ears fresh corn, kernels removed |
1 bell pepper chopped fine |
| 2 tomatoes, peeled, seeded and chopped |
2 sprigs of thyme |
| 1/2 cup heavy cream |
1 tbsp fresh basil chopped |
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| | | Directions | Preheat oven to 375°F.
Heat 3 tablespoons of the corn oil in a skilet. Season the chicken with salt and add to the skillet. Sauté until browned. Remove and reserve.
In a Dutch oven or other oven proof casserole, heat the remaining oil. Add the onions and 2 tablespoons of water. Cook until soft but not brown.
Add the corn, peppers, tomatoes, thyme to the onions and season with some salt and pepper. Bring to a boil, then reduce heat and cook for 5 minutes to combine flavors.
Add the cream and bring back up to a boil. Allow to reduce slightly.
Transfer the chicken to the casserole. Place, uncovered, in the oven and cook about 35 minutes.
Stir in the basil. Cook an additional 5 minutes.
To serve:
Place the chicken on a serving dish and cover with the vegetables. Serve accompanied by some cornbread if desired.
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