Chicken A La Maize Recipe

Summary

Servings2Cuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken pieces2
 Peppercorns6
 Bay leaf1
 Thyme sprig1
 Butter1 Tablespoon
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Bouillon cubes2
 Margarine2 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Canned whole kernel corn7 Ounce
 Watercress1 (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 463 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 123.4 mg

Sodium 1212.6 mg50.5%

Total Carbohydrates 22 g7.5%

Dietary Fiber 3.1 g12.4%

Sugars 5.6 g

Protein 36 g72.6%

Vitamin A 18.2% Vitamin C 9.5%

Calcium 3.2% Iron 13.6%

*Based on a 2000 Calorie diet

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
Quantcast