Chicken in Corn Cream
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
3 lb, cut into 8 parts |
*
|
| 1 | can |
corn
|
*
|
| 2 | tablespoons |
butter
|
|
| 6 | cups |
chicken broth
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | each |
carrots
diced |
|
| 1 | each |
onions
diced |
|
| 1 | each |
garlic cloves
whole |
|
| 6 | sprigs |
parsley leaves
|
|
| 6 | grains |
peppercorns
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
3 lb, cut into 8 parts |
*
|
| 1 | can |
corn
|
*
|
| 3E+1 | ml |
butter
|
|
| 1.4 | l |
chicken broth
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | each |
carrots
diced |
|
| 1 | each |
onions
diced |
|
| 1 | each |
garlic cloves
whole |
|
| 6 | sprigs |
parsley leaves
|
|
| 6 | grains |
peppercorns
|
*
|
| 1 | x |
salt
|
*
|
Directions
Cook chicken in broth with carrot, onion, garlic, peppercorn.
Add parsley in the last minute.
Remove chicken and strain broth.
Take chicken out of bones and cut into bite size pieces.
Melt butter until it foams.
Stir in flour to make a blond roux. Stir in 1 cup broth along with milk, stirring vigorously until slightly thickened.
Add drained corn, butter, nutmeg, salt, pepper, cheese and cream.
Bring to a boil, stirring.
Turn off heat.
Arrange chicken in layers alternating with corn cream in a buttered baking dish .
Sprinkle more cheese on top.
Bake in 350℉ (180℃) F oven until bubbling.
Broil until golden brown.
