Chicken A La King

[Poultry and Game]

2 bay leaves

1 small onion, sliced

1 small carrot, sliced

a few parsley stalks

salt 

6 black peppercorns

1 x 1.35kg/3lb chicken

45g/1½oz butter

1 onion, thinly sliced

1 small red pepper, cored, deseeded and sliced

1 canned pimiento, sliced

45g/1½oz plain flour

1 tablespoon dry sherry

150ml/¼ pint milk

3 tablespoons single cream

freshly ground back pepper

TO SERVE

boiled rice

1. Put a large saucepan on to simmer with the onion, carrot, bay leaves, parsley stalks, salt and peppercorns. Add the chicken breast side up. Cover and simmer until tender (about 1 hour).

2. Remove chicken from stock and allow both to become completely cold.

3. Skim any fat off the stock, then reduce by boiling to 425 ml/¾ pint.

4. Skin chicken and remove the bones. Cut flesh into large pieces.

5. Melt the butter in a pan, add onion and cook on low for 2 minutes. Add the red pepper and cook for a further 1 minute. Add pimiento, mushrooms and flour and cook stirring for 1 minute.

6. Remove from heat and add the stock. Mix well and return the pan to the heat. Bring slowly to the boil, stirring, add sherry. Simmer for 1-2 minutes.

7. Add the milk and cream and reheat without boiling. Season with salt and pepper.

8. Add the chicken and allow to warm through without boiling. Check the seasoning and adjust if necessary.

9. Serve with boiled rice.