Chicken à la King recipe by Jacques Borman served with white rice and paired with Boschkloof Chardonnay wine.
Ingredients
75 g butter
1 green pepper, thinly sliced
120 g white button mushrooms, thinly sliced
15 ml cake flour
275 ml chicken stock
150 ml milk
5 ml salt
5 ml freshly ground black pepper
4 chicken joints, cooked, skinned and chopped
Recipe
Serves 4
Melt the butter in a large saucepan over medium heat and sauté the green pepper until soft (about 5 minutes). Add mushrooms and saute until tender.
Remove the pan from the stove, blend in the flour and gradually stir in first the chicken stock, and then the milk. Return the pan to the stove and bring the mixture to boil, stirring until thickened.
Add salt and pepper and pieces of chicken and heat through (about 10 minutes).
Serve with boiled white rice. ('Of course, this simple recipe can be doubled or quadrupled ad infinitum and its simplicity appeals to growing boys' tastes!')
Wine Pairing
Boschkloof Chardonnay