Chicken à la king

A good chicken a la king recipe is a 'must-have' in your collection.
 
chicken a la king

Recipe from: 29 October 2012
Preparation time: 15 min
Cooking time: 45 min
 
 

Ingredients

 
  • 2
    Tbs
    PnP butter
  • 1
    onion - finely chopped
  • 100
    g
    button mushrooms - washed and kept whole
  • 450
    g
    free range chicken fillets - cut into cubes
  • 1
    small red pepper - deseeded and cut into thin strips
  • 1
    Pinch salt and milled pepper
  • 4
    Tbs
    sherry
  • 180
    ml
    chicken stock
  • 50
    ml
    PnP cream
Servings: Change Serving
 
 

Method

 
Melt the butter in a large heavy-based pot over medium heat.

Sauté the onion until just tender. Add the mushrooms and cook without colouring them.

Once cooked, remove the mushrooms and onion with a slotted spoon and set aside.

Add the chicken and red pepper to the pot and cook until the chicken is golden brown, straining off any excess fat.

Add the sherry and stock and simmer over a low heat until the chicken is cooked through.

Add the onion and mushroom mixture and stir well, bringing it to the boil.

Remove the pot from the heat and finish off by stirring in the cream and tasting for seasoning. Serve immediately with rice.

Reprinted with permission of Pick n Pay.
 
 

Read more on: boil  |  recipe  |  sauté  |  chicken
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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