Chicken à la king


chicken

Ingredients 20
Servings 6
Time

Ingredients

  • 5
    ml
    sunflower oil
  • sprig of thyme
  • 400
    g
    rice, cooked (see tips)
  • STOCK
  • 3
    cloves
  • 6
    sprigs parsley
  • 750
    ml
    water
  • 2
    leeks
  • 1
    each yellow and orange pepper, sliced and blanched
  • 250
    fresh black mushrooms, sliced
  • 6
    sprigs marjoram
  • 250
    ml
    off-dry white wine
  • 1
    carrot
  • VEGETABLE SAUTÉ
  • 30
    ml
    butter
  • 2
    bay leaves
  • 6
    peppercorns
  • 1
    stalk celery
  • 10
    ml
    salt
  • 2
    kg
    chicken
 

Method

 
1. Make white sauce (see recipe). 2. Place chicken in a large saucepan with vegetables, herbs, spices and salt. Add water and wine to barely cover. Bring to boil, turn down the heat to low and cook, uncovered, for 30 minutes. Cover and continue simmering for 1 hour, or until chicken is tender but not falling apart. Cool in the stock, then remove. Strain stock through a sieve into a bowl. Reserve 45 ml (3 tbsp) for sauce and use remainder for cooking rice (see tips). 3. Carefully bone chicken and slice flesh neatly, across the grain, with sharp knife. Warm white sauce and strain through a sieve. Keep chicken and sauce warm. 4. VEGETABLE SAUTÉ: Heat butter and oil in a frying pan. Sauté peppers, then add mushrooms and fry over high heat until liquid evaporates. Sprinkle with salt, pepper and marjoram.The vegetables should be cooked until al dente (tender to the bite). 5. Add reserved stock to white sauce (it should be thick enough to coat the back of a spoon). Spoon over chicken and serve on rice.
 

Read more on: poultry
 

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