Chicken Maque Choux

Recipe Ingredients

7		Fresh corn
		Vegetable cooking spray
5		Skinned chicken thighs - (1-1/2 pounds)
1/4 cup	59ml	Chablis or other dry white wine
3 cups	187g / 6.6oz	Chopped onion
3 cups	187g / 6.6oz	Chopped plum tomato
3/4 cup	109g / 3.8oz	Diced green bell pepper
1 teaspoon	5ml	Pepper
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Dried whole basil
1/2 teaspoon	2.5ml	Dried whole thyme
1/4 teaspoon	1.3ml	Dried whole tarragon

Recipe Instructions

Cut whole kernels from 3 ears of corn to measure 1-1/2 cups; set aside. Grate corn from the remaining 4 ears to measure 1 cup, pressing cobs firmly against grater to remove pulp; set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken thighs, and cook 3 minutes on each side or until browned. Add wine; cover and cook 5 minutes or until liquid evaporates. Remove chicken from pan; set aside, and keep warm.

Add onion and remaining 7 ingredients to skillet; stir well. Cover and cook over medium heat 10 minutes, stirring occasionally. Add cut corn and grated corn; stir well.

Return chicken to skillet, spooning corn mixture over chicken. Cover and cook over medium heat 15 minutes or until chicken is done. Yield: 5 servings.

Per serving: 251 Calories; 5g Fat (16% calories from fat); 20g Protein; 35g Carbohydrate; 61mg Cholesterol; 412mg Sodium

Source:
Cooking Light, May/June 1993, page 150

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