John Myers
Leo’s Gratinated Chicken with Corn
The perfect leo’s gratinated chicken with corn recipe with a picture and simple step-by-step instructions.
- 1 Chicken about 1200gr.
- 50 g Margarine
- 2 Pc. Canned corn
- Salt, white pepper
- 40 g Margarine
- 40 g Flour
- 150 ml Milk
- 200 ml Cream
- 2 Egg yolk
- 2 Protein
- Salt, white pepper
- 1 Msp Freshly grated nutmeg
- 30 g Breadcrumbs
- 30 g Butter flakes
- Clean the chicken, wash it, dry it with kitchen paper and cut it into 8 parts. Heat the margarine and fry the chicken for about 10 minutes. Salt, pepper and deglaze with 4 tablespoons of corn can liquid.
- Put the chicken pieces in a baking dish and pour the drained corn kernels over them.
- For the sauce: heat the margarine, brown the flour in it, add milk and simmer for 5 minutes. Whisk the egg yolks, salt, pepper and nutmeg in a beaker, stir into the sauce. Do not boil anymore! Beat the egg white until stiff, fold into the sauce.
- Pour the sauce over the corn, sprinkle with breadcrumbs, top with flakes of butter and bake in the preheated oven at 200 ° C on the middle rack for about 45 minutes. Serve with mashed potatoes.
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