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Chicken A La Maize

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Ingredients
  Chicken pieces 2
  Peppercorns 6
  Bay leaf 1
  Thyme sprig 1
  Butter 1 Tablespoon
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Bouillon cubes 2
  Margarine 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Canned whole kernel corn 7 Ounce
  Watercress 1 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Place the chicken pieces in a pan and cover with water.
Add the peppercorns, bay leaf and thyme.
Bring to the boil, cover and simmer for 30 minutes or until the chicken is tender.
Melt the butter in a pan and lightly saute the mushrooms.
Remove the mushrooms and leave on one side.
Remove the chicken and keep hot.
Strain off 300 ml/1/2 pint (1 1/4 cups) of the stock and stir in the stock (bouillon) cube.
Melt the margarine in a pan and stir in the flour.
Cook for 1 minute or until a pale golden colour.
Remove from the heat and gradually blend in the stock.
Heat, stirring, until the sauce thickens and continue to cook for 1 minute.
Add salt and pepper to taste and then stir in the cooked mushrooms.
Heat the corn and drain.
Arrange the chicken on a warmed serving dish and pour over the sauce.
Spoon the corn around the chicken and garnish with watercress.
Cooking time: 45 to 50 minutes

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Servings: 
2

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