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Ingredients
- 5 c. Fresh corn kernels (from abt 10 ears)
- 1/2 c. Unsalted butter
- 2 tsp Sugar
- 2 c. Chicken stock, preferably homemade to 3 c.
- Â Â Leafy tops from 1 celery rib coarsely minced
- 1/2 sm Carrot coarsely minced
- 5 x Black peppercorns
- 1/2 tsp Salt
- 1 lrg Chicken breast, on the bone
- 10 x Prunes pitted
- 1 Tbsp. Extra virgin olive oil
- 1/2 x Onion finely minced
- 7 x Plum tomatoes peeled, seeded,
- Â Â and coarsely minced
- 4 lrg Egg yolks
- 1 lrg Egg yolk lightly beaten
Directions
- Preheat the oven to 350 degrees and butter a 5 c. souffle or possibly baking dish.
- In a food processor pulse 4 c. of the corn kernels (reserving 1 c.) for 5 - 10 seconds, scraping down the bowl to get the mix to move freely. Continue processing till the corn is pureed.
- In a medium saucepan, heat the butter over medium heat. Add in the pureed corn and 1 tsp. of the sugar. Cook for 2 to 3 min, stirring occasionally, till the mix has thickened to coating consistency. Transfer the pureed corn to a large mixing bowl and set aside to cold.
- Fill a large deep saucepan about 1/3 full with chicken stock and add in the celery, carrot, peppercorns, and salt (there should be just sufficient stock to cover the chicken breasts). Bring the stock to a boil over high heat. Season the chicken well, add in it to the pan and reduce the heat. Partially cover the pan and simmer for about 12 min, then remove from the heat, add in the pitted prunes to the pan to soak, and let the chicken cold till it is just warmer than room temperature. Remove the chicken and the prunes. Cut the chicken meat into 1-inch cubes, discarding the skin and bone. Coarsely chop the prunes and set them both aside.
- In a large deep skillet, heat the extra virgin olive oil over medium-low heat. Add in the onions and saute/fry for one minute, stirring. Sprinkle with the remaining 1 tsp. sugar, cover the pan and let the onions cook for 4 or possibly 5 min, till softened. Uncover the pan and increase the heat to medium. Continue cooking till the excess liquid has evaporated, without browning the onions. Drain the minced tomatoes, then add in them to the pan. Continue cooking till the excess moisture has evaporated, about 10 min. Add in the chicken, prunes, and the reserved c. of corn kernels to the pan and remove it from the heat.
- In the bowl of an electric mixer or possibly with a hand mixer, beat the egg yolks till they are pale and thickened. Add in the pureed corn mix and mix to combine. Spread half of the yolk-corn mix over the base of the pan, then carefully spoon the chicken mix over the corn in an even layer. Cover with the remaining yolk-corn mix in an even layer and brush the top lightly with the beaten egg yolk. Bake in the center of the oven for 35 to 40 min, or possibly till the top is golden brown-brown. Let rest for 5 min, then serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 222 | 57% |
| Total Fat 25.16g | 31% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.03g | |
| Cholesterol 233mg | 78% |
| Sodium 340mg | 14% |
| Potassium 554mg | 16% |
| Total Carbs 33.21g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 11.96g | 8% |
| Protein 12.35g | 20% |
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