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Chicken Maque Choux
Susie Kate's - San Francisco,
Chef Timothy Knowles

Gourmet September 1989

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1 large onion, chopped
1 cup fresh corn kernels (cut from
about 2 ears of corn)
1/4 cup rendered pork fat or vegetable oil
 6 tomatoes, peeled, seeded, and chopped
1/2 cup bourbon
2 1/2 cups chicken broth
3 cups very thinly sliced collard greens,
rinsed and spun dry
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon dried thyme, crumbled
1/8 teaspoon freshly grated nutmeg
1 large egg, beaten lightly
5 whole skinless, boneless chicken breasts,
(about 3 1/4 pounds), flattened
slightly to an even thickness between
2 sheets of plastic wrap
10 slices lean bacon, blanched and drained
2 tablespoons peanut oil

In a saucepan cook the onion and the corn in the fat over moderate heat, stirring occasionally, for 5 minutes. Add the tomatoes, and cook the mixture for 4 minutes. Add the bourbon, heated, and ignite it carefully, shaking the pan until the flames go out. Add 1/2 cup of the broth, 1 cup of the collard greens, the celery seeds, mustard seeds, thyme, and nutmeg, simmer the mixture for 30 to 40 minutes, or until almost all the liquid is evaporated,
and add salt and pepper to taste. Transfer half the mixture to a small
bowl, let it cool, and stir in the egg. Spoon the stuffing down the center
of the breasts and roll up the breasts lengthwise, enclosing the stuffing.
Wrap 2 slices of the bacon around each breast and secure them with
wooden picks.
In a very large ovenproof skillet heat the oil over high heat until it is hot
but not smoking, in it brown the chicken, and transfer it with a slotted
spatula to a plate. Pour off the fat from the skillet and return the chicken
to the skillet. Add 1 cup of the remaining broth to the skillet and bring it
to a boil. Transfer the skillet to a preheated 450-degree F. oven and
cook the chicken for 12 minutes.
To the remaining tomato mixture add the remaining 1 cup broth and the remaining 2 cups collard greens and simmer the mixture over moderately
low heat for 10 minutes. In a food processor purée the mixture, strain
the purée into the pan, cleaned, and season it with salt and pepper. Dis-
card  wooden picks from the chicken, transfer the chicken to a heated
platter, and spoon the sauce over it. Serves 5 generously.

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