Chicken à la King
Recipes for Home and Restaurant
by Nadine Lloyd
![Chicken à la King Recipe by Nadine Lloyd](https://static.wixstatic.com/media/9552f7_9571e3ef3de4438d9aa9339a76e954df~mv2.jpg/v1/fill/w_600,h_449,al_c,q_90,enc_auto/Chicken%20%C3%A0%20la%20King%20Recipe%20by%20Nadine%20Lloyd.jpg)
Ingredients:
(Serves 4-6)
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
Method:
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.
Stir through.
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.
Return to: