Chicken à la King
Recipes for Home and Restaurant
by Nadine Lloyd
4 tablespoons olive oil
1 onion – chopped
1 leek – sliced
500g (1.1lb) button mushrooms – halved
2kg (4.4lb) chicken thighs – diced
2 celery sticks – sliced
2 cups chicken stock
Salt and pepper – to taste
1 cup thick cream, or cream cheese
1 spring onion – sliced
Heat half the oil in a large saucepan.
Fry the chopped onion for 2 minutes.
Add the leek and fry for a further 1 minute.
Add the mushrooms and cook for 3 minutes.
Remove from the heat and place the mixture into a separate bowl.
Heat the remaining oil using the same saucepan.
Brown the chicken pieces for 3 minutes.
Add the celery and cook for a further 2 minutes.
Return the onion and mushroom mixture to the saucepan.
Slowly add the chicken stock.
Cook for 10-15 minutes on low heat, or until the chicken is cooked through.
Season with salt and pepper.
Stir the cream through until warmed.
Serve on a bed of rice.
Garnish with freshly sliced spring onions.