Chicken a la king


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

A creamy chicken dinner fit for a king! Done in half an hour and in one pot, too. You will need some pasta or rice to soak up that lovely sauce.

12 Ingredients

  • 1 tbsp vegetable oil

  • 500g chicken thighs, cut into 3 pieces

  • 1 small brown onion, finely chopped

  • 200g swiss brown mushrooms, quartered

  • 60g butter

  • 50g (1/3 cup) plain flour

  • 1/2 cup white wine

  • 250ml Massel Liquid Stock Chicken Style

  • 300ml cooking cream

  • 1 cup frozen peas

  • 100g chargrilled capsicum, finely chopped

  • Cooked rice or fettuccini pasta, to serve

4 Method Steps

  • Step 1

    Heat oil

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    (1 tbsp vegetable oil) in a large, deep frying pan over a medium high heat. Add chicken (500g chicken thighs, cut into 3 pieces). Cook for 3-4 minutes or until browned on all sides. Transfer to a plate.

  • Step 2

    Add onions (1 small brown onion, finely chopped) to pan. Cook for 1-2 minutes or until softened. Add mushrooms (200g swiss brown mushrooms, quartered). Cook, stirring occasionally, for 2-3 minutes. Transfer to chicken on plate.

  • Step 3

    Heat butter (60g butter) in pan until foaming. Add flour (50g (1/3 cup) plain flour). Stir to form a paste. Cook for 1-2 minutes or until golden in colour. Add wine (1/2 cup white wine) and stock (250ml Massel Liquid Stock Chicken Style). Whisk until smooth. Whisk in cream (300ml cooking cream) (see recipe notes). Return chicken and mushrooms to pan with peas (1 cup frozen peas). Simmer, stirring occasionally, for 5 minutes. Stir in capsicum (100g chargrilled capsicum, finely chopped) and remove from heat.

  • Step 4

    Serve with cooked rice or fettuccini pasta (Cooked rice or fettuccini pasta, to serve).

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Recipe Notes

If your sauce is a little too thick, simply add a little chicken stock, ¼ cup at a time, until you reach your desired consistency.


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