The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1993

Chicken and Corn
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
1/2 cup butter 2-2-1/2 pound broiler-fryers, quartered 1-1/2 cups chopped onions
2 tablespoons flour 2 teaspoons salt 1 tablespoon chopped fresh tarragon or 1 tablespoon chopped fresh basil
1 cup chicken stock or 1 cup cider with 1 tablespoon butter melted in it 4 cups corn, scraped from cob 2 cups sour cream



1 Melt butter in large skillet, brown chicken pieces on all sides and remove to a baking dish. In butter which remains in skillet saute onions until they are soft. Add flour, cook 2 minutes, and then add salt, tarragon, and stock. Bring to a boil, stirring to keep smooth. Add corn and sour cream. Heat through, but do not boil as sour cream might separate. Pour over and around chicken in baking dish. If this mixture seems too thick, thin out with sweet cream. Cover and cook in moderate 350 F. oven about 25 to 30 minutes or until chicken is tender.

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