A family favourite around the world. You can use this slightly ‘posh’ version, or simply add a can of creamy mushroom soup instead of making the Veloute. Put it into bought vol-u-vent cases and you’ve got a 60’s classic entertainer.
Serves 4-6

Chicken a la King

INGREDIENTS:

Veloute Sauce

• 50g butter
• 1/3 cup (40g) plain flour
• 2 ½ cups (600ml) chicken stock
• Quarter of a white onion, studded with 3 whole cloves
• 2 bay leaves
•  1 tablespoon sherry
  

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The Chicken

• 50g butter
• 1 kg (2 pounds) chicken breast fillets, cut into bite-size cubes
• 1 onion, chopped
• 125g (4 ½ ounces) button mushrooms
• 1 green and 1 red capsicum, seeded and cut into strips
• 1/1 cup (125ml) cream
• 1/3 cup (20g) chopped fresh parsley

METHOD:

1. To make the Veloute sauce, heat the butter in a heavy-based pan. Add the flour and cook over low heat for 2-3 minutes, or until it turns a light nut-brown colour. Gradually add the chicken stock, stirring until smooth and thickened. Add the onion piece studded with cloves to the pan with the bay leaves. Cook for 5 minutes, then remove the onion and bay leaves. Stir in the sherry, then cover the surface with plastic wrap and set aside.
2. For the chicken, melt the butter in a large flameproof casserole. Cook the chicken in batches over high heat for 2 minutes, or until well browned. Remove. Add the onion and mushrooms to the casserole and cook, stirring, for 2 minutes, then add the capsicum and cook for a further 5 minutes.  
3. Return the chicken pieces to the casserole and pour on the veloute sauce. Stir to combine. Cook, covered, over low heat for 30 minutes, stirring two or three times during cooking.
4. Stir in the cream and parsley, season well with salt and cracked pepper and serve with steamed rice.