Chicken a la King

Recipe from: Bits of Carey - 30 April 2012
Preparation time: 10 min
Cooking time: 1h 30 min

A fantastic meal to serve your family.

Ingredients

1

medium free range chicken
2

sticks celery- roughly chopped
5

bay leaves
1

sprig fresh rosemary
1

tsp

dried thyme
3

cup

prepared chicken stock
50

g

butter
1

onion- finely chopped

1

small green pepper- finely chopped
250

g

button mushrooms- sliced
1/2

cup

dry white wine
50

ml

cake flour
1

cup

chicken stock (from cooking liquid)
250

ml

cream
1

cup

frozen petit pois (baby peas)
cup

salt and pepper

Servings: Change Serving

Method

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

African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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