Recipe By : Miriam Podcameni Posvolsky
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1 3 lb chicken -- cut into 8 parts
1 can corn
2 tablespoons butter
6 cups chicken broth
1 cup milk
1/2 cup heavy cream
2 tablespoons flour
1/2 cup 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.
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Serving Ideas : Serve with white rice
NOTES : May be made up to 24 hours in advance and kept in the refrigerator
before baking.
