Chicken à la king

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (19)

5.00 ml sunflower oil
250.00 ml wine — dry white
1.00 carrot
VEGETABLE SAUTÉ
30.00 ml butter
2.00 bay leaves
6.00 black peppercorns
1.00 celery stalks
10.00 ml salt
6.00 fresh marjoram — sprigs
250.00 black mushrooms — sliced
fresh thyme — sprig
400.00 g rice — cooked
stock
3.00 cloves
6.00 fresh parsley
750.00 ml water
2.00 leeks
1.00 pepper — green and yellow, sliced and blanched
2.00 kg chicken
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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.



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