Chicken a La King

1. CHICKEN À LA KING ON TOAST – THE RECIPE

2. INGREDIENTS 2 cups/300g small cubes of cooked boneless chicken – Refer notes (1) & (2) 75g sliced white cup/ button mushrooms 1 small green capsicum – cut into small cubes 3 tbsp/35g chopped bottled red peppers/ canned diced capsicum (Drained) 2 tbsp/30ml dry fortified wine/ dry white wine 1 cup/250ml chicken stock – preferably liquid stock (from a tetra pack) or homemade    1 cup/250ml milk    ⅓ cup/50g plain flour    Pinch of freshly grated nutmeg    Pinch of cayenne pepper    Salt and pepper to taste    ½ cup/100g cubed butter    Very crisp toasted bread to serve W E D E L I V E R H E A L T H Y . C O

3. METHOD Add butter to a skillet and place over a low flame. Once foaming, stir in the mushrooms. Make sure that all the slices are nicely covered in butter. Season with salt, keeping in mind if you used salted butter. The mushrooms will generously release water – continue to cook on low heat until they soften. When the moisture dries up, mix in the green capsicum. We need to retain its crunchy texture for now – if the capsicum is cooked till soft, it will become unappetising mush by the end of the preparation. Hence, cook for about a minute, stirring and tossing continuously. The shrooms should be lightly browned, the capsicum still crunchy and fresh – at this point, pour in the flour. Keep stirring continuously. The flour needs to lose its rawness without changing much colour. Once hot and bubbling, remove from heat. Now use a wire whisk and slowly incorporate the wine into the ‘roux’ (Flour cooked in butter). Return the skillet to low flame and cook, whisking continuously, for a good minute. Pour in the stock & milk next – gradually, while whisking throughout. These techniques will minimise lump formation. Once the liquid ingredients have incorporated into the sauce, inject some flavour with the nutmeg and cayenne pepper. Check for seasoning and add the salt & black pepper accordingly. Don’t forget that commercially available chicken stock has both salt and pepper. Also, remember that we had seasoned the mushrooms with salt. Raise the heat and allow the silky sauce to come to a boil, still whisking. Decrease the heat and introduce the meat into the dish. Simmer. When you feel that the sauce is approaching its desired consistency, stir in the red peppers/capsicum. (The preparation will thicken further once you remove it from heat.) Cook for about a minute and switch off the heat. Allow chicken à la King to rest for 5 minutes, letting the chicken absorb more moisture and flavour from the sauce. Serve on crisp toast.Read Full Recipe : https://goo.gl/kxqF7Y