Chicken a’ la King

This dish is an oldie but a goodie. Try this chicken dish on your grandparents. They will love it. I know mine do. A perfect dinner in winter around a log fire with a nice glass of Chardonnay.

Melt butter in a shallow pan. Be careful not to have a high heat otherwise your butter will burn and color. Remove all the seeds form the pimentos and discard. Cut the pimentos into small dice. Add the pimentos and sliced mushrooms to the butter and cook till soft stirring constantly. Cut the chicken into medium size cubes. Add the cooked chicken to the pimentos and mushrooms. Add the sherry and reduce slightly. Next you add the chicken stock and bring to the boil. Reduce slightly and simmer. Wisk the thick cream and egg yolks together and add to the mixture. Mix in quickly. Reheat but do not boil. Add the pinch of sea salt and cracked pepper.

Serve in a casserole dish with hot buttered toast.

2 ounces butter

2 ounces of red skinned pimentos

4 ounces sliced button mushrooms

35 ounces of cooked or boiled chicken meat

4 ounces sherry

10 ounces chicken stock

4 ounces thick cream

2 egg yokes

Pinch of sea salt and cracked pepper

Time to make 1hr Serves 5 portions