Chicken And Corn Stew With Corn Wafers
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Chicken And Corn Stew With Corn Wafers
  Chicken    Corn    Stews  
Last updated 6/12/2012 12:59:25 AM. Recipe ID 22370. Report a problem with this recipe.
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      Title: Chicken and corn stew with corn wafers
 Categories: Live
      Yield: 4 Servings
           For the corn wafers:
    1/2    Stick butter, softened
      2 ts Sugar
      1 lg Egg white
    1/2 ts Salt
      3 tb Yellow cornmeal
      1 tb Flour
      2 tb Freshly grated Parmesan
      1 tb Vegetable oil
      2    Whole boneless chicken
           Breasts (about 2 pounds),
           Cut into 2-inch pieces
      1 tb Butter
      3 tb Flour
      1 sm Onion, chopped fine
      1 sm Green bell pepper, chopped
      1    Rib of celery, chopped fine
  1 1/4 c  Chicken broth
      4    Fresh or canned plum
           Tomatoes, chopped
      1 ts Chili powder
      1 c  Fresh corn kernels including
           Pulp scraped from cobs
    1/2 c  Thinly sliced scallion
    1/4 c  Loosely packed fresh basil
           Leaves, chopped
  Make the corn wafers:
  In a bowl with an electric mixer cream the butter, add sugar, and
  beat the mixture until it is light and fluffy. Add the egg white and
  salt and beat the mixture at low speed for 5 seconds, or until it is
  just combined. The mixture will be lumpy. Add the cornmeal, flour and
  Parmesan and stir the mixture until it is just combined. Transfer the
  mixture to a small bowl and chill it, covered, for at least 4 hours
  or overnight. Arrange rounded teaspoons of the mixture 3 inches apart
  on buttered baking sheets and with a fork dipped in cold water
  flatten them carefully to form 2-inch rounds. Bake the wafers in
  batches in the middle of a preheated 425 degree oven for 5 to 6
  minutes, or until the edges are golden brown, with a spatula transfer
  the wafers immediately to racks, and let them cool.
  In a 9-inch cast iron skillet heat the oil over moderately high heat
  until it is hot but not smoking and in it brown the chicken, patted
  dry and seasoned with salt and pepper, in batches, transferring it as
  it is browned to a bowl. To the fat remaining in the skillet add the
  butter and flour and cook the roux over moderately low heat, stirring
  constantly, until it is the color of peanut butter. Stir in the
  onion, bell pepper, and celery and cook the mixture, stirring
  occasionally, until the vegetables are softened. Add the broth,
  tomatoes, chili powder, and chicken with any juices that have
  accumulated in the bowl, simmer the stew, covered, for 6 to 8
  minutes, or until the chicken is cooked through, and stir in the
  corn. The stew may be prepared up to this point 1 day in advance and
  kept covered and chilled. Before serving, stir in the scallion greens
  and basil, season with salt and pepper, and serve it in bowls topped
  with the corn wafers.
  Yield: 4 to 6 servings

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Recipe ID 22370 (Apr 03, 2005)

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