*  Exported from MasterCook  *
 
                           Chicken in Corn Cream
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.

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