Wednesday, December 21, 2011

Canada: Corn Fried Chicken from Saskatchewan

Here is yet another recipe for this month's Cook Around the Globe. This was one of those recipes that immediately put on my "to do" list when I found it. It just sounded so delicious and interesting. As indeed it was. HubbyGrouch and I both liked this dish. The onions are a great contrast to the rich and creamy chicken. This will most likely show up on my meal plan again some time. The original recipe uses chicken pieces, but I find it easier to use boneless thighs (or breasts). If you do use bone-in pieces, the cooking time should be 1 hour.


4 boneless, skinless chicken thighs
1/2 cup milk
1/4 tsp turmeric
1/2 tsp salt
1/4 tsp sage
1/4 tsp pepper
1 cup cornmeal (mixed with 1/2 tsp salt and 1/4 tsp pepper)
2 tbsp butter
3/4 cup cream

fried onions
2 red onions, halved lengthwise and thinly sliced
2 tbsp vegetable oil
1/4 cup white wine

Whisk together milk, turmeric, salt, sage, and pepper. Roll the chicken in this milk, then in the seasoned cornmeal, until well coated. Reserve remaining milk. Melt butter over medium heat. Add chicken and cook until light brown on both sides. Combine milk and cream and pour all over chicken. Cover and simmer over low heat for 30-45 minutes. In the meantime prepare the onions. Heat vegetable oil over medium heat. Add onions and cook until soft and crisp, about 10-15 minutes. After 5 minutes, season onions with salt and pepper. When onions are almost done, add wine to skillet and continue cooking until almost all liquid is evaporated. Adjust seasoning. Server chicken with onions and green peas.

(adapted from: "The Canadiana Cookbook" by Madame Jehane Benoit)

1 comment:

  1. This chicken looks fantastic! Thank you for the recipe!