Chicken à la King

A regular meal enjoyed in many homes, but for many who are unsure how to prepare it in the true classic manner, this is especially for you.

Difficulty

Prep Time

25 minutes

Cooking Time

20 minutes

Serves

4-5

Print Recipe

Ingredients

½ a barbeque chicken (from your SPAR Deli counter)
50 ml SPAR full fat margarine
1 medium SPAR Freshline Green Pepper, seeded and thinly slivered
125 g sliced white mushrooms
30 ml SPAR cake flour (15 g)
275 ml SPAR chicken stock
150 ml SPAR full cream milk
5 ml salt
freshly ground black pepper
125 ml SPAR fresh cream
2 large SPAR eggs, separated
25 ml sherry (optional)

Method

Pull all the meat off the chicken; keep half aside for another use. Remove the skin and chop the remaining half into even chunks. Set aside.
Heat the margarine in a saucepan and sauté the green pepper in it until just beginning to soften.
Add the mushrooms and cook them until tender.
Blend in the flour and gradually stir in the chicken stock followed by the milk, bringing to the boil, while stirring all the time.
Season with salt and pepper, then add in the chicken pieces and heat through on low heat for about 10 minutes.
Lightly beat the cream and egg yolks together in a bowl. Stir in some of the hot sauce, then return it all back into the pot, with the sherry, and heat through while stirring, but do not boil. Serve immediately.

Hints & Tips

If you prefer not to use eggs here, increase the flour to 45 ml in the original sauce.
If you want to double up and freeze half the batch for another day, keep half the chicken in sauce separate, without thickening with egg and cream. These two ingredients will not thaw and reheat successfully. Best to add them in later, on the day you thaw and reheat.

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