Bits of Carey

This Classic dish is as retro as they come. I don’t eat it often but every now and then it consumes my mind until I just have to prepare this steaming pot of comfort. In my opinion, chicken a la king is a underated dish, it takes quite a bit of time to make a really good one and when you do, it’s rather rewarding. I love how it takes me back to my childhood – eating Chicken la la king was a certainty at family gatherings and school camps. Believe it or not, it was a delight to eat every time, not only because I a was a full-on oinker(still am) but I appreciated how different it tasted from one cook(mom, granny and aunty) to the next. I for one, intend on keeping this classic on a pedestal for many years to come…Classic Chicken a la king
serves 6
1 medium free range chicken
2 sticks(with leaves) celery, roughly chopped
5 bay leaves
1 sprig fresh rosemary
1 t dried thyme
3 cups prepared chicken stock
50 g butter
1 onion, finely chopped
1 small green pepper, finely chopped
250 g button mushrooms, sliced
1/2 C dry white wine
50 ml( 3 T plus 1 t) cake flour
1 C reserved chicken stock(from cooking liquid)
250 ml cream
1 C frozen petit pois ( baby peas)
Salt and pepper

Place the chicken, herbs, celery and stock in a large pot, cover and simmer gently for 45 minutes to 1 hour or until chicken falls off the bone.
Remove chicken from the stock, allow to cool. Remove all meat from the bones and tear into bite size pieces.
Strain the stock and set aside.
Heat the butter and saute the onion and green pepper until soft.Add the mushrooms and fry until almost cooked. Now add the wine and allow to reduce slightly. Add the flour and stir in the cup of reserved stock and cream. Bring to the boil, then simmer uncovered until thickened.
Add the peas and chicken pieces and allow to heat through (Add more reserved stock if too thick).
Season with freshly ground salt and pepper and serve with fluffy white rice or pasta.