Chicken à la King

by Gugu Mhlungu

Chicken à la King is a tried and tested favourite and yours can be ready in 15 minutes.

By Ntwenhle Gcabashe

This dish was created by Charles Ranhofer, a chef at Delmonico restaurant. He named the dish 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.