• Tommy Centola

Chicken Maquechoux from the New Orleans Cookbook

This week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans Underground Gourmet. I will feature two chicken recipes from this wonderful collection of Old-School New Orleans recipes.


1/4 cup Vegetable Oil

2 small Fryers ( 2 1/2 to 3 lis. each), cut up

3 1/2 to 4 cups fresh Corn scraped off the cob, corn cob liquid reserved (sub 14 to 16 ounces frozen or canned corn when fresh is unavailable)

2 tablespoons Heavy Cream

3 cups chopped Onions

2/3 cup Green Pepper, chopped

2 large Creole (beefsteak, Jersey) Tomatoes, coarsely chopped

1/4 teaspoon dreid Thyme

1/4 dried Basil

1 tablespoon finely minced fresh Parsley

3 teaspoons Salt

1 teaspoon freshly ground Black Pepper

2 to 3 tablespoons Milk, if necessary


In a heavy 8 to 10-quart pot or kettle, heat the oil over medium heat. Brown the chicken parts in the hot oil, turning frequently with tongs to brown evenly. Reduce heat low once the chicken begins to brown (about 15 to 20 minutes), then lower heat still further and add the corn, corn liquid, and cream. Mix thoroughly. Add the onions, green pepper, tomatoes, herbs, salt and pepper and cook over low heat for 30 to 45 minutes, or until chicken is very tender, stirring frequently. If the mixture seems to be becoming too dry, add 2 to 3 tablespoons of milk toward the end of the cooking period. Serve hot in soup or gumbo bowls.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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