Chicken à la Queen
This one takes a little bit of effort to prepare, but it is so good you will not regret the time it takes! This creamy meal can be served on a bed of rice or even pasta, and is a surefire winner in any cooking arsenal. So, without further ado, lets give you the stuff you need to get your mitts on to start! To avoid any confusion, I’ll break this down into two sections, the chicken and the sauce.
- 500g skinned chicken breasts
- 480ml boiling water
- A bay leaf
- Pinch of sweet basil
- Pinch of marjoram
- 45g butter
- Half an onion
- +/-120g mushrooms
- 1 red pepper / sweet pepper
- 360ml milk
- 240ml boiling water
- 2 teaspoons chicken stock powder (our preference is the Woolworths organic stock granules)
- Fresh cream
- 30ml Port
- 2 tablespoons flour
First we prepare the chicken. To do this, place the chicken pieces into a thick based pot, covering the bottom of it (the chicken should fit snugly). Add the bay leaf, basil and marjoram (and any other herbs that tickle your fancy) on top of the chicken. Finally, add the water, place on a stove on high heat and bring to the boil.
Once the water boils, drop the stove down to a low heat and let it simmer very gently (we put the stove on ‘1’) for 10 minutes. When the 10 minutes are up, turn the stove off, leaving the pot on the plate for a further 20 minutes. After the 20 minutes, remove the chicken pieces from the water and cut them into bite sized chunks or strips.
Now that the chicken is ready, we prepare the sauce. Finely dice the onion, slice the pepper into strips, and slice the mushrooms up. Melt the butter in a sauce pan on high heat and add the onion, pepper and mushrooms. Fry these in the butter until they are nice and soft. At this point, add the flour and stir for about a minute or so (the mixture is going to go quite sticky at this point!
Next, remove the sauce pan from the stove and slowly add the milk while stirring the mixture the whole time. Mix the chicken stock powder with the water, and add this to the mixture as well, also stirring constantly. Place the sauce pan back on the stove and bring to the boil. Keep stirring everything until the sauce thickens. Grab the chicken pieces you chopped up earlier and add them into the sauce along with a dash of cream. Once that is mixed in smoothly, add the port and stir for another minute or so.
Remove from the stove, and lo and behold your Chicken à la Queen is ready!
You may be asking about the name and why we decided to call this one à la Queen as opposed to à la King? Generally, à la King means that the meal has been made with cream, mushrooms and green pepper, whereas our recipe uses sweet red pepper! So there you have it, your trivia for the day along with a hearty meal! All that is left now is to dish up over your favourite starch (ours is brown basmati rice for this one) and enjoy!