Chicken A La Maize Recipe
There is no doubt that this Chicken a La Maize recipe will leave you craving for more. The marriage of the incredible flavors of Chicken with other ingredients is the secret to this Chicken a La Maize recipe. This Chicken a La Maize as a Main Dish is a winner! I am eagerly waiting to know what you think about this Chicken a La Maize. Send me a note!
Ingredients
2 chicken pieces
6 peppercorns
1 bay leaf
Sprig of thyme
1 tablespoon butter
1/2 cup sliced mushrooms
2 bouillon cubes
2 tablespoons margarine
1/4 cup all purpose flour
Salt and pepper
1x7 oz can whole kernel corn
Watercress for garnish
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
