Bona - - Tastes Good -

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

Serves: 2–3

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

1 medium

cour­gette, 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.

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