Chicken a la King

A fantastic meal to serve your family.
recipes chicken a la king
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Recipe from: 30 April 2012
Preparation time: 10 min
Cooking time: 1h 30 min


  • 1
    medium free range chicken
  • 2
    sticks celery- roughly chopped
  • 5
    bay leaves
  • 1
    sprig fresh rosemary
  • 1
    dried thyme
  • 3
    prepared chicken stock
  • 50
  • 1
    onion- finely chopped
  • 1
    small green pepper- finely chopped
  • 250
    button mushrooms- sliced
  • 1/2
    dry white wine
  • 50
    cake flour
  • 1
    chicken stock (from cooking liquid)
  • 250
  • 1
    frozen petit pois (baby peas)
  • cup
    salt and pepper
Servings: Change Serving


Place the chicken, herbs, celery and stock in a large pot. Cover and simmer gently for 45 minutes to 1 hour or until chicken falls off the bone.

Remove chicken from the stock and allow to cool. Remove all meat from the bones and tear into bite size pieces. Strain the stock and set aside.

Heat the butter and sauté the onion and green pepper until soft. Add the mushrooms and fry until almost cooked.

Add the wine and allow to reduce slightly. Add the flour and stir in the cup of reserved stock and cream. Bring to the boil, then simmer uncovered until thickened.

Add the peas and chicken pieces and allow to heat through (Add more reserved stock if too thick).

Season with freshly ground salt and pepper and serve with fluffy white rice or pasta.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: poach  |  boil  |  recipe  |  chicken

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Tip of the day

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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