Chicken a la King (Chef's version) recipe
ingredients
1 stewing chicken, about 1.5 kg (3 lb)
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
bouquet garni
rind and juice of 1 lemon
3 spring onions, chopped
60 g (2 oz) butter
1 cup sliced mushrooms
1 green capsicum, finely chopped
1/2 cup flour
2 cups milk
1 teaspoon nutmeg salt and pepper
2 egg yolks
1 cup cream
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
bouquet garni
rind and juice of 1 lemon
3 spring onions, chopped
60 g (2 oz) butter
1 cup sliced mushrooms
1 green capsicum, finely chopped
1/2 cup flour
2 cups milk
1 teaspoon nutmeg salt and pepper
2 egg yolks
1 cup cream
method
1. Place chicken in a large saucepan with sufficient water to just cover.
2. Add onion, carrot, celery and bouquet garni.
3. Cover and simmer gently for 2 to 3 hours, until chicken is tender.
4. When cooked, remove chicken from pan, cool, then prepare 4 cups of diced chicken meat.
5. Strain stock and return to pan.
6. Add lemon rind and spring onions to stock and reduce liquid to 1 cup.
7. Remove lemon rind.
8. Melt butter in a saucepan and saute mushrooms and capsicum until soft.
9. Stir in flour and cook gently for 2 to 3 minutes.
10. Add lemon juice, milk and stock, bring to the boil, stirring continuously.
11. Add nutmeg, salt and pepper to taste and chicken and cook a further 5 minutes.
12. Blend egg yolks with cream, stir in gradually and heat through without boiling.
13. Serve hot with boiled rice.
2. Add onion, carrot, celery and bouquet garni.
3. Cover and simmer gently for 2 to 3 hours, until chicken is tender.
4. When cooked, remove chicken from pan, cool, then prepare 4 cups of diced chicken meat.
5. Strain stock and return to pan.
6. Add lemon rind and spring onions to stock and reduce liquid to 1 cup.
7. Remove lemon rind.
8. Melt butter in a saucepan and saute mushrooms and capsicum until soft.
9. Stir in flour and cook gently for 2 to 3 minutes.
10. Add lemon juice, milk and stock, bring to the boil, stirring continuously.
11. Add nutmeg, salt and pepper to taste and chicken and cook a further 5 minutes.
12. Blend egg yolks with cream, stir in gradually and heat through without boiling.
13. Serve hot with boiled rice.
serving amount
serves: 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
