Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)

chicken a la king

Your Recipes

Total: 45 minutes

Servings: 5

Cost: $6.20 /serving


Remove All · Remove Spices · Remove Staples

Export 13 ingredients for grocery delivery


Opens new tab and helps creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

1. To make the velouté sauce, heat the butter in a heavy-based pan. Add the flour and cook over low heat for 2–3 minutes, or until it turns a light nut brown colour. Gradually add the chicken stock, stirring until smooth and thickened. Add the onion piece studded with cloves to the pan with the bay leaves. Cook for 5 minutes, then remove the onion, and bay leaf. Stir in the sherry, then cover the surface with plastic wrap and set aside.

Step 2

2. Melt the butter in a large flameproof casserole. Cook the chicken in batches over high heat for 2 minutes, or until well browned. Remove. Add the onion and mushrooms to the casserole, and cook, stirring, for 2 minutes, then add the capsicum and cook for a further 5 minutes.

Step 3

3. Return the chicken pieces to the casserole and pour on the velouté sauce. Stir to combine. Cook, covered, over low heat for 30 minutes, stirring two or three times during cooking. Stir in the cream and parsley, season well with salt and cracked pepper and serve with steamed rice.

Top Similar Recipes from Across the Web