Chicken à la King is a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread. It's a great way to use leftover chicken or turkey.
The recipe is adapted from 1000 Recipes cookbook.
Ingredients:
60 g butter
1 onion, finely sliced
a mix of 1/2 green, 1/2 yellow and 1/2 red bell peppers, deseeded and chopped
175 g mushrooms, sliced
30 g plain flour
1 courgette, diced
1 tsp paprika
225 ml milk
225 ml chicken stock
500 g chicken breast fillets, cut into bite-sized pieces
season to taste
Method:
Heat 2 tbsp oil in a deep pan or wok and stir-fry the chicken in batches until browned all over. Remove from the pan and keep aside.
Melt the butter in the same pan.
Fry the onion gently until softened.
Add the peppers and fry for 5 minutes.
Stir in the mushrooms and fry for 5 minutes, or until the peppers and mushrooms have softened slightly.
Stir in the chicken.
Sprinkle in the paprika, season to taste with salt and freshly ground black pepper, and take the pan off the heat. Gradually blend in the milk and stock, return the pan to a low heat. Sprinkle in the flour and stir until the sauce comes to the boil and is thickened and smooth.
Simmer, stirring occasionally, for 5 minutes or until the chicken is cooked through, and serve.
Bon Appetit!
