There are only so many hours in a day and I like making them count, especially since I so love spending time with my 15 month old. I am therefore always thinking of new, exciting recipes that are easy and simple to make. Meals that I can have on the table in almost no time at all but that are still delicious and impressive.
Thanks to modern poultry raising, chicken has been put on everyone’s table at a reasonable price. It remains one of the most convenient meats that is most adaptable.
I had leftover roast chicken, which was perfect here as it saved me a lot of time not having to cook chicken prior to making this dish.
There are hundreds of different chicken a la king variations, all of which really come down to the same thing. Some just like the chicken roasted while others prefer it poached. This is simply a matter of personal taste.
ingredients | serves 4 | easy
200ml chicken stock
175ml full fat cream
2 cups cooked chicken, diced
60g sliced red or yellow pepper
1/2 white onion, chopped
1t crushed garlic
3 thyme sprigs, leaves only
200g button mushrooms, sliced
1T olive oil
1c frozen peas
small bunch fresh parsley, chopped
1/2C walnuts, roughly chopped (optional)
Heat the olive oil and tablespoon of butter in a pot. Add the chopped onion and saute until glossy. Add the sliced mushrooms and sliced red/yellow pepper. Cook for about 5 minutes. Add the garlic and cook for a further two minutes. Set aside.
Melt the 45g butter in the same pot, add the flour and stir to make a roux. Remove the pot from the heat and, using a whisk, add the chicken stock. Continue to whisk until you have a smooth sauce. Pour the cream into the pot, stir and cook for about ten minutes on low heat, stirring occasionally.
Tip the mushroom mixture and diced chicken into the pot, add the thyme leaves, stir and simmer for about ten minutes until thickened and heated through. Add the peas, stir and cook for two minutes.
Stir in the chopped parsley and top with chopped walnuts if using.
Serve with basmati rice or pasta.