Recipe by Daniel
Creamy chicken, fresh corn and shiitake mushrooms, brought together with white wine, corn stock and a golden three-cheese topping. Serve with Lebanese rice.
Ingredients
Method
- Cut kernels from the corn; scrape the cobs for corn milk. Simmer the cobs to make a concentrated corn stock, then reduce it.
- Season and brown the chicken; remove.
- Sauté onion and mushrooms. Add garlic and thyme.
- Deglaze with white wine and reduce.
- Add corn kernels and corn milk, then 250–300 mL reduced stock and reduce again.
- Add cream and Dijon. Melt Gruyère into the sauce, then add Parmesan.
- Return chicken to the sauce. Top with remaining cheeses.
- Bake at 200°C fan-forced for 18–22 minutes, then grill until browned.
- Rest 10 minutes before serving with Lebanese rice.
Notes
Our family version, refined in July 2026. The original notes leave the mustard, cheeses and seasonings to the cook’s taste.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
