1 broilier-fryer chicken, (about 2 1/2 lbs) cut-up
pepper to taste
1 tbl virgin olive oil
2 cl garlic, minced
1 bay leaf
1/4 tsp leaf marjoram
1 cup frozen whole-kernel corn, thawed
Remove skin from chicken. Season with salt and pepper. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning. 15 to 20 minutes. Remove from skillet and keep warn. Saute onion and garlic in skillet. Add tomatoes, bay leaf and narhiran; simmer 10 minutes. Add corn and chicken; heat through, mix well with the sauce.