Chicken Maque Choux (pronounced Mock-Shoe)
Serves 4-6
What you need:
Maque Choux is a braised corn, tomato and pepper dish of French Acadian and Native American origin.

1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp cinnamon (tho I used less)
1 tsp sugar (used less here too)
1/2 tsp salt
1/2 tsp black pepper
8-10 chicken thighs
1 tbsp oil
1 cup chopped green onions
3 cusp fresh corn kernels, about 6 ears
1 large tomato, chopped
1 large red or green bell pepper, chopped

NOTE:   can also add some green zucchini, cubed if desired

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How to:
Preheat oven to 375°.  Combine the first 7 ingredients (garlic powder through black pepper).  Rub on chicken.

Heat oil in large skillet.  Add chicken and cook until crispy browned, about 8 mins per side.  Transfer to plate.  Add corn, onions, tomatoes and peppers to skillet to soak up the crispy brown bits in pan.  Transfer mixture to a 13x9" pan, place chicken on top.  Cover and bake 15 minutes.  Uncover and bake an additional 16 minutes.
Lemon Chicken Breasts with Tomato Basil Salsa
Serves 4-8
What you need:



5 plum tomatoes, seeded and cut into ¼ inch cubes

5 large fresh basil leaves, thinly slices

1 tbsp minced garlic

2 tbsp EVOO

Pinch salt/pepper

Lemon Chicken

 ¾ cup flour

1 tbso grated lemon zest

Salt/pepper to taste

8 skinless boneless chicken breast fillets, cut and pounded until ½” thick

EVOO for cooking

2-3 lemons halved

How to:

To make salsa, combine all of the ingredients in a bowl and mix well.  Set aside. 


To prepare chicken, combine flour, lemon zest, salt and pepper on a plate.  Using a fork mix together.  Wash chicken breasts and pat dry.  Dredge each fillet in flour mixture, coating both sides.  Set aside.

Heat large saute pan over medium heat, add EVOO to cover bottom of pan.  Add chicken in batches, cooking each side until lightly golden, about 2 mins each side.  Before removing chicken from pan, squeeze generous amounts of lemon juice over each piece.

Serve topped with salsa.
Lemon Chicken with Cherry Tomatoes
Serves 4
What you need:
1 lb chicken cutlets -pounded
4 tbsp extra virgin olive oil
2 tbsp flour
2 cups beef stock or chicken stock
2 cups cherry tomatoes - halved
1/2 cup parsley - chopped
Salt and Pepper to taste
Zest from 1 lemon
Juice from 1 lemon
How to:
Season chicken with a pinch of salt and pepper on each side.  Coat in flour making sure to shake off any excess.  Heat 2 tbsp of olive oil in large pan and sear cutlets on each side...transfer to a plate.  Work in batches not to overcrowd the pan and add oil in between if necessary.  De-glaze the pan with beef/chick stock, scrape all bits from bottom and allow sauce to reduce for 10 minutes.

Return chicken to pan with the tomatoes and allow everything to simmer together until tomatoes release their juices and sauce has reduced, about 20 minutes.  Remove from heat, stir in lemon zest and juice, adjust seasonings and serve sprinkled with parsley.

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ali | Reply 06.06.2015 11.13

good blog

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Latest comments

02.04 | 11:08

Is pick up available at your danbury farm stand for csa members?

10.01 | 15:23

Hi Maureen, we are now accepting applications for the 2016 CSA season. Please fill out the form on the website, return with your check and you will be set!

25.09 | 11:13

Hi Maureen, we won't be taking applications for 2016 until January. Please send an email with your info so we can keep a spot for you,

22.09 | 14:27

Can I send in an application for the 2016 season now?

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