Chicken a la King

Chicken à la King

Course Chicken, Dinner, Stew
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 -6
Author Alida Ryder


  • 1 whole free-range chicken
  • 1 carrot quartered
  • 1 celery stick roughly chopped
  • 1 leek washed and roughly chopped
  • 2 garlic cloves
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon sea salt flakes

for the Chicken à la King

  • 4 tablespoons butter
  • 5 tablespoons flour
  • 1-2 cups chicken stock chicken's poaching liquid
  • 1/2-1 cup milk
  • 3/4 cup cream
  • 1 onion finely chopped
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 250 g mushrooms sliced
  • 2 cloves garlic crushed
  • 1.5 cups frozen peas
  • juice and zest of 1 lemon
  • salt & pepper to taste


  • In a large stock pot, place the chicken, carrot, celery, leek, onion, garlic and herbs.
  • Top with cold water and place over medium heat.
  • Allow to the chicken to simmer for 1 hour-1 hour 15 mins until it's cooked through.
  • Remove the chicken from the liquid and allow to cool.
  • Drain the stock through a muslin-lined sieve, reserving the liquid. (This makes the most delicious chicken stock so freeze the left-overs in freezer-proof bags for later use.)
  • To make the chicken a la king, sauté the onions and peppers in a splash of olive oil until golden brown and cooked. Remove from the pan and set aside.
  • In the same pan, fry the mushrooms until golden brown then add the garlic and fry for another 30 seconds then tip into the same bowl as the peppers.
  • Poach the peas in boiling water until de-frosted then drain and set aside.
  • In a large pot, melt the butter then whisk in the flour to make a roux.
  • Slowly whisk in the stock, milk and cream and allow the sauce to simmer until thick and smooth. You might not need all of the liquid.
  • Shred the chicken, discarding any skin, boned and cartillage. I break the chicken meat into large chunks as I don't like it when it loses its texture.
  • Add the chicken and vegetables to the white sauce then stir well. If the sauce is too thick at this stage, simply add a splash of milk/stock.
  • Add the lemon juice and zest and allow to simmer gently for 10 minutes.
  • Season to taste then serve with rice/mashed potatoes.