A creamy chicken dish fit for a king, or for a hungry family on a winter’s evening. The first time making this you’ll need about an hour. But you should get it down to just 30 mins with practice. The dish can be served with rice or be used as a chicken pot pie filing in some pie pastry. Make it as spicy or as round as you want by playing with the amount and type of spices and chili you add.
Utensils
- A pot for frying the first set of the ingredients
- A pot for making the white sauce
- An oven dish for cooking the chicken
- A smaller pot for cooking the rice / a rice cooker
- A sharp knife for chopping veggies
- A chopping board
- A fork for pulling the chicken apart
- A spatula to stir your fried ingredients
- A spoon for stirring the white sauce
Ingredients – For 4 portions
- The meat
- 4 deboned chicken breasts
- The vegetables
- 1 White or yellow onion
- 1 packet (200g – 300g) of white button mushrooms. After chopping they should fill about 2 cups.
- 1 Small to medium green pepper
- ½ Cup green peas (frozen or fresh)
- 2 Cloves of garlic
- Optional: 1 Red chili, Fresh chives
- Fat for frying
- 2 tsp butter
- 2 tbs olive or canola oil
- For the white sauce
- 2 cups (500ml) full cream milk
- 250 ml cream
- ⅓ cup cake flower
- ½ nutmeg
- Salt and pepper
- Optional: Grated parmesan cheese
- Spices
- Salt, Black pepper, Ground nutmeg, chicken spice
- Optional: Curry powder
Instructions
1. Season and oven bake the chicken
- Put the chicken breasts in an oven dish and sprinkle them well with salt, black pepper, and chicken spice.
- Add 2 Tablespoons of Olive oil to the dish in between and over the chicken breasts
- Bake in the oven at 200 degrees Celsius or 400 degrees Fahrenheit for 30 mins.
- When the chicken comes out of the oven pull it apart fine pieces using a fork and knife.
- Set the chicken aside while you follow the other steps
2. Fry the vegetable ingredients
- Chop the onion finely
- Chop the Mushrooms quite fine (If you like bigger pieces leave them bigger)
- Chop the green pepper finely
- If you’re using a chili, remove the seeds and chop finely (do not touch your face!)
- Crush the two cloves of Garlic
- Add 2 tbsp of butter to a pot and turn to medium heat
- Fry the chopped onion, green pepper, mushrooms, and garlic in the butter.
- Add salt and pepper, and even a pinch of curry powder while you are frying
3. Add the chicken and peas to the pot with the vegetables – you can keep it off the heat until you’ve made the white sauce
4. Make the white sauce
- Start by melting 2 tbsp butter in a stainless steel pot on medium heat
- When the butter is melted add the ⅓ cup of flower and stir continuously with a spatula to make a paste (roux)
- Add 2 cups of milk bit by bit and keep stirring
- Add the cup of cream and keep stirring
- Add a pinch of salt, nutmeg and some ground black pepper as you stir
- Stir until the mixture starts to thicken – this can take up to 5 mins
- If you sauce is not thick enough, add a little more flour. Keep stirring well to avoid lumps
- For even more flavor, 1/3 cup of grated parmesan as you stir the sauce
5. Add the white sauce to the pot with the chicken and vegetables
- Stir everything together well..
- Server on steamed rice.