CHICKEN À LA KING
This dish was created by Charles Ranhofer, a chef at Delmonico restaurant in New York. He named it after horse breeder Foxhall P Keene, who had requested a dish with pimento cream. Charles came up with Chicken a’ la Keene, later renamed Chicken à la King.
Prep time: 10 minutes Cooking time: 15 minutes
3 cups cooked and deboned chicken thighs
3 tablespoons butter
I onion, chopped
2 garlic cloves, crushed
1 red pepper, sliced
1 yellow pepper, sliced
3 tablespoons flour
3 cups (750ml) cream
Salt and pepper
Handful fresh coriander, chopped
Brown rice, for serving
Micro herbs, for serving 1. Fry onion and garlic until soft. Add peppers and courgette, and cook until soft.
2. Add flour, and gradually add cream, stirring to avoid lumps. Season with salt and pepper. Cook until thickened. 3. Sprinkle with coriander. Serve with rice and micro herbs.