Duck Meat Stew with Biscuits -Photographed on Hasselblad H1-22mb Camera

Duck Meat Stew with Biscuits -Photographed on Hasselblad H1-22mb Camera

Chicken Stew with Corn Wafers

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Corn Wafers Ingredients

  • 1 stick butter, softened
  • 2 tsp. Pioneer® Sugar
  • 1 LG egg white
  • ½ tsp. salt
  • 3 T yellow cornmeal
  • 1 T flour
  • 2 T Parmesan cheese, freshly grated
  • 1 T vegetable oil

Chicken Stew:

  • 1 T oil
  • 2 whole boneless chicken breasts, cut into 2-inch pieces
  • salt & pepper
  • 1 T butter
  • 3 T flour
  • 1 small onion, chopped
  • 1 or 2 stalks of celery, chopped
  • 1 or 2 carrot sticks, pealed & chopped
  • 1 ¼ C chicken broth
  • 1 can peas, drained
  • 4 plum tomatoes, chopped (fresh or canned)
  • 1 tsp. chili powder
  • 1 C fresh corn kernels including pulp scraped from cobs
  • ½ C scallion greens, thinly sliced
  • ¼ C fresh basil leaves (loosely packed), chopped
  • salt & pepper to taste

Corn Wafers Directions

  1. In a bowl with an electric mixer, cream the butter and Pioneer® Sugar together; beat until light and fluffy. Add the egg white and salt, beat on low speed for 5 seconds, or until just combined (the mixture will be lumpy). Add cornmeal, flour and Parmesan and stir until combined. Transfer the mixture to a small bowl cover and chill for at least 4 hours or overnight.
  2. When ready to bake – preheat oven to 425° F. Butter baking sheets or line with parchment paper.
  3. Arrange rounded teaspoons of the mixture 3-inches apart. Dip a fork in cold water and flatten wafers carefully to form 2-inch rounds. Bake the wafers in batches in the middle of oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool.

Chicken Stew:

  1. In a dutch oven, heat the oil over moderately high heat until it is hot but not smoking add the chicken and lightly brown. Remove with spatula onto a plate with paper towel and pat dry. Season with salt and pepper then transfer to a bowl.
  2. With the fat remaining in the pan add the butter and flour, cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, celery and carrots. Cook the mixture, stirring occasionally, until the onion is soft.
  3. Add the broth, peas, tomatoes, chili powder and chicken with any juices that have accumulated in the bowl, cover and simmer for 6 to 8 minutes, or until the chicken is cooked through; stir in the corn. Simmer for half hour so the flavors combine. [The stew may be prepared up to this point, one day in advance and kept covered and chilled.]
  4. When ready to serve, stir in the scallion greens and basil, season with salt and pepper, and serve in bowls topped with the corn wafers.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.

  • anonymous

    Perty Darn Good!