Monday, September 15, 2014

New Orleans Chicken Maquechoux in Cream (1975)

  • 2 small fryers (2 1/2 to 3 lbs), cut up
  • 3 1/2 to 4 cups fresh corn, scraped off the cob (reserve corn cob liquid)
  • 2 tbspns heavy cream
  • 3 cups chopped onion
  • 2/3 cup chopped green pepper
  • 2 large Creole (beefsteak) tomatoes, coarsely chopped
  • 1 tbspn finely minced fresh parsley
  • 3 tspns salt
  • 1 tspn ground black pepper
  • 2 to 3 tbspns milk, if necessary
  • 1/4 tspm each thyme and basil
In a heavy 8 to 10-quart pot or kettle, heat the oil over medium heat. Brown the chicken parts in the hot oil, turning frequently with tongs to brown evenly.  
Reduce the heat to low once the chicken begins to brown (about 15 to 20 minutes), then lower heat still further and add the corn, corn liquid, and cream.  Mix thoroughly.

Add the onion, green pepper, tomatoes, herbs, salt, and pepper, and cook over low heat fro 30 to 45 minutes, or until chicken is very tender, stirring frequently.  If the mixture seems to be becoming too dry, add 2 to 3 tablespoons of milk.  Serve hot in gumbo or soup bowls.  

"Maquechoux" is a Cajun word meaning a smothered dish made with fresh corn.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

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