CHICKEN A LA KING
Is made with cooked chicken and a thickened sauce.
Preparation Time : 20 minutes
Cooking Time : 15minutes
Ingredients:
| Boneless chicken | 250 grams |
| Celery | 2 inch stalk |
| Thyme | 1/4 teaspoon |
| Bay leaves | 2 |
| Cloves | 5 |
| Salt | to taste |
| Butter | 3 tablespoons |
| Green capsicum, cubed | 1 medium |
| Red capsicum, cubed | 1 medium |
| Mushrooms, quartered | 4 medium |
| Garlic, chopped | 4 cloves |
| Refined flour (maida) | 3 tablespoons |
| Milk | 2 cups |
| Black peppercorns, crushed | 1/4 teaspoon |
| Egg yolk | 1 |
| Cream | 1/4 cup |
| Fresh parsley, chopped | 1 tablespoon |
Method:
Heat three cups of water in a pan. Add chicken pieces, celery, thyme, bay leaves, cloves and salt to taste. Cook till the chicken is nearly done. Drain chicken pieces and set stock aside.Heat one tablespoon of butter in a pan, add green capsicum, red capsicum, mushrooms and garlic and sauté for two to three minutes. Set aside. In another pan heat the remaining butter and add refined flour. Sauté till the flour is pinkish in colour and gives off a nice aroma. Add milk gradually stirring continuously so that no lumps are formed. Once it comes to a boil, add the chicken stock and freshly crushed black peppercorns. Stir well. Cut the chicken into medium sized pieces and add to the white sauce. Add the sautéed vegetables. Whisk egg yolk and fresh cream well. Add it slowly to the chicken and vegetable mixture and mix lightly. Serve hot garnished with chopped parsley.
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