Chicken a la King
This recipe by Kragga Kamma Game Reserve conservationist and ardent anti-rhino poaching activist Ayesha Cantor from her Facebook page, "Africa, this is why I live here”.
375 g left over chicken or 4 cooked chicken joints
1 green pepper – halved, deseeded and shredded
1 cup button mushrooms, trimmed and sliced
1 rounded tbsp of flour
60 g butter
150 ml milk
1 tsp salt
freshly milled black pepper
150 ml cream
250 ml chicken stock
Remove any skin and bones and cut the chicken flesh into chunky pieces.
Melt the butter in a frying pan. Add the prepared green pepper and sauté gently for five minutes to soften. Add the sliced mushrooms and fry for a further few minutes. Draw the pan off the heat and stir in the flour.
Gradually stir in chicken stock and then the milk. Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time. Add the cream and stir through.
Season with salt and pepper. Add the pieces of chicken and heat through gently.
Visit the page at www.facebook.com/AfricaThisIsWhyILiveHere