Chicken Al La King
Chicken breasts cubed
Onions (pole to pole)
dried Mixed herbs
Ground Black pepper
Cornflour (for thickening)
Chop up the garlic finely and lay in olive oil to rest
In a heated pot, add the butter and the oil from the garlic, fry the onions up in the oil, add teaspoon of sugar to the onions. Once onions are translucent, add the garlic.
Add the shot of Klippies to the onions and cook just long enough that the majority of the alcohol has evaporated.
Add the chicken to the onions and brown. The chicken creates a fair amount of its own moisture.
Add the thyme.
Once nice and brown, add the mushrooms to the pot, again, the mushrooms will great a fair amount of moisture Season with salt & pepper, and a handful of mixed herbs Let cook for a bit.
Add chicken stock to the pot, bring to a boil, then add the peas. (I used frozen as I cant handle the colour of tined peas).
Use cornflour to thicken the sauce a fair amount as you will thin it out a little more with the cream.
When you are ready to serve, add the cream, season to taste.
Serve on a bed of fluffy white rice, garnish with fresh parsley and you have a great “home cooked” meal!