A cliche is a cliche for a reason!
A client of mine asked me to teach her housekeeper to make, among other things, Chicken a la King. She has two small children and knows that this is a mild comfort food dish which kids usually love. But when she email me her request she added to the request – ‘but not too 90’s style’.
This innocent little dish has gotten quite a bad rep due to being done to death from at least the 70’s through to the 90’s – every granny, canteen and boarding house has had some dreary version of it. No wonder many of us shudder at the mention.
I did however train it today and it was delicious. I kept the recipe ultra simple but used the best ingredients I could find at Woolies. Quick, easy and super moreish! Long live Chicken a la King.
Chicken a la king
Serves 6
1 Tbsp of olive oil
1 Tbsp of butter
250g of baby button mushrooms (or regular button mushrooms, quartered)
¼ tsp of salt and some pepper
1 red onion, cut into quarters (like the segments of an orange) and separated
600g of deboned chicken thighs (or breasts), cut into dice sized blocks
1 red, orange or yellow pepper, cut into blocks
¼ tsp of salt and some pepper
1 cup of strong chicken stock
150ml of double thick cream
Salt and pepper to taste
2 tsp of corn flour, mixed into a paste with 2 Tbsp of cold water
In a large pan on high heat fry the mushrooms in the butter and oil with the salt and pepper for about 5 minutes. Add the onion and fry for a few minutes. Add the chicken and the peppers, season with salt and pepper; and fry for a few minutes. Add the chicken stock and fry for a few minutes. Add the cream and corn starch paste and stir until slightly thickened. Remove from the heat and check the seasoning.
Serve with mash or rice and peas.
