Chicken Maquechoux with Herb Mix

Chef Mark Martin’s
Herb Mix with Chicken Maquechoux (MOCK-shoe)

I like to use simple, “friendly” herbs when cooking. Friendly herbs complement almost all dishes and can be used to introduce new items. Add the mix to the Louisiana dish, chicken maquechoux — it just might tease your child’s taste buds. Modified from a recipe loved by students in my American regional class, the chicken maquechoux feeds four and takes about 45 minutes to prepare.

The herb mix should be made fresh each time. Try it this summer with fresh corn, tomatoes and peppers. Or, you can use this simple seasoning on roasted potatoes, grilled chicken, roasted chicken, pork, and grilled or steamed vegetables.

Herb mix: equal parts Basil, Thyme, Chives

Chicken Maquechoux

Amount Ingredient
¼ cup Vegetable oil
1 Chicken cut into 1/8s
5 ¼ cups Corn kernels
¼ cup Unsalted butter
1 cup Onion diced
½ cup Green bell pepper diced
½ cup Red bell pepper diced
½ cup celery diced
1 ¼ cups tomatoes seeded and diced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoon Granulated Sugar
2 tablespoons herb mix minced
½ cup heavy cream
2 tablespoons milk

1. Heat the oil over medium heat.
2. Brown the chicken parts, turning frequently to brown evenly. Remove chicken and drain fat from pan.
3. Shuck corn and remove all of the silk.
4. Hold each cob over a bowl and cut the kernels away in layers (don’t cut whole kernels).
5. Scrape the knife along the cob to get all of the “milk” or juice out of the cob.
6. Melt the butter over medium-high heat in the same pan used for the chicken.
7. Add the onion, bell pepper, celery, and tomatoes and sauté until the onion is transparent, about 10 minutes.
8. Stir in the salt/pepper and the rest of the herb mix minced
9. Add the corn kernels and milk from the cobs, the sugar and cream and stir well. Reduce the heat to medium and cook until the corn is tender, 10 to 15 minutes. Adjust seasonings.
10. Add chicken back on top of corn mixture.
11. Reduce the heat to low. Cook until chicken is very tender, 30 minutes, stirring frequently. If mixture seems to be drying, add 2-3 tablespoons of milk toward the end of the cooking period.
12. Serve hot in a bowl.

Meet Chef Mark Martin, former owner/chef of Ethan’s on Elizabeth and now full-time instructor. Chef Mark and his wife, Cathy, have a son, Ethan, 9, and a daughter, Eliza, 7. He tackles picky eaters in the family.