Chicken a la King

Name: Chicken a la King
Ingredients: 1 (2-1/2 lb.) broiler-fryer, cut up; 1 qt. water; 1 stalk celery with leaves; 1 onion, stuck with 2 cloves; 1/2 carrot, sliced; 1/2 tsp. salt; 1/4 tsp. peppercorns; 6 tbsp. butter; 1 cup celery, sliced; 1 can (4 oz.) mushrooms, drained; 6 tbsp. flour; 2 cups chicken broth; 1 cup milk; 1 tsp. salt; 1/2 tsp. pepper; 2 tbsp. pimiento, chopped; 1/2 pkg. (10 oz.) frozen peas, thawed; White; brown rice, cooked

19 ingredients

13 steps

Ingredients

1 (2-1/2 lb.) broiler-fryer, cut up
1 qt. water
1 stalk celery with leaves
1 onion, stuck with 2 cloves
1/2 carrot, sliced
1/2 tsp. salt
1/4 tsp. peppercorns
6 tbsp. butter
1 cup celery, sliced
1 can (4 oz.) mushrooms, drained
6 tbsp. flour
2 cups chicken broth
1 cup milk
1 tsp. salt
1/2 tsp. pepper
2 tbsp. pimiento, chopped
1/2 pkg. (10 oz.) frozen peas, thawed
White
brown rice, cooked

Directions

1

Place chicken, water, celery, onion, carrot, salt and peppercorns in large saucepan.
2

Heat to boiling, reduce heat and simmer 30 minutes until chicken is very tender.
3

Remove chicken and cool.
4

Strain broth and reserve for sauce.
5

When chicken is cool enough to handle, remove skin and bones and cut into bit-sized pieces; about 3 cups.
6

In large saucepan, melt butter.
7

Stir in celery and mushrooms and cook, stirring 3 minutes.
8

Blend in the flour smoothly.
9

Add 2 cups chicken broth and 1 cup milk.
10

Heat to boiling, stirring.
11

Add salt, pepper, pimiento and peas.
12

Heat to boiling, reduce heat and simmer 5 minutes.
13

Serve hot over rice.