Chicken in corn cream
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Chicken in corn cream
  Chicken    Corn    Poultry    Creams  
Last updated 6/12/2012 1:13:48 AM. Recipe ID 42396. Report a problem with this recipe.
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      Title: Chicken in corn cream
 Categories: Poultry
      Yield: 6 Servings
 
      1    3 lb chicken; cut into 8
           -parts
      1 cn Corn
      2 tb Butter
      6 c  Chicken broth
      1 c  Milk
    1/2 c  Heavy cream
      2 tb Flour
    1/2 c  Parmesan cheese; grated
      1    Carrot; diced
      1    Onion; diced
      1    Clove garlic; whole
      6    Sprigs parsley
      6    Grains peppercorns
           Salt
 
  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 F oven until bubbling. Broil until golden
  brown.
  
  Serving Ideas : Serve with white rice
  
  NOTES : May be made up to 24 hours in advance and kept in the
  refrigerator before baking. Recipe 




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Recipe ID 42396 (Apr 03, 2005)

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