Chicken A La Maize Recipe
Ingredients
| Chicken pieces | 2 | |
| Peppercorns | 6 | |
| Bay Leaf | 1 | |
| Sprig of thyme | ||
| Butter | 1 Tablespoon | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Bouillon cubes | 2 | |
| Margarine | 2 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1x7 oz can whole kernel corn | ||
| Watercress for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the chicken pieces in a pan and cover with water.
Add the peppercorns, bay leaf and thyme.
Bring to the boil, cover and simmer for 30 minutes or until the chicken is tender.
Melt the butter in a pan and lightly saute the mushrooms.
Remove the mushrooms and leave on one side.
Remove the chicken and keep hot.
Strain off 300 ml/1/2 pint (1 1/4 cups) of the stock and stir in the stock (bouillon) cube.
Melt the margarine in a pan and stir in the flour.
Cook for 1 minute or until a pale golden colour.
Remove from the heat and gradually blend in the stock.
Heat, stirring, until the sauce thickens and continue to cook for 1 minute.
Add salt and pepper to taste and then stir in the cooked mushrooms.
Heat the corn and drain.
Arrange the chicken on a warmed serving dish and pour over the sauce.
Spoon the corn around the chicken and garnish with watercress.
Cooking time: 45 to 50 minutes
Add the peppercorns, bay leaf and thyme.
Bring to the boil, cover and simmer for 30 minutes or until the chicken is tender.
Melt the butter in a pan and lightly saute the mushrooms.
Remove the mushrooms and leave on one side.
Remove the chicken and keep hot.
Strain off 300 ml/1/2 pint (1 1/4 cups) of the stock and stir in the stock (bouillon) cube.
Melt the margarine in a pan and stir in the flour.
Cook for 1 minute or until a pale golden colour.
Remove from the heat and gradually blend in the stock.
Heat, stirring, until the sauce thickens and continue to cook for 1 minute.
Add salt and pepper to taste and then stir in the cooked mushrooms.
Heat the corn and drain.
Arrange the chicken on a warmed serving dish and pour over the sauce.
Spoon the corn around the chicken and garnish with watercress.
Cooking time: 45 to 50 minutes
Chef
