Prep 15 mins
Cook 1 hr 30 mins
A family favourite recipe that we cook here all the time. We do mix and match the vegetables with what we have left over in the fridge from the week. Great recipe for the whole family. And theirs usually some left for the next day...if you dont eat it all that is!
- 1 1⁄2 kg chicken pieces
- 1⁄2 small green pepper
- 1⁄2 small red pepper
- 30 g butter
- 15 g butter, extra
- 125 g mushrooms
- 1 onion
- 1 tablespoon flour
- 1 cup milk
- 3 egg yolks
- 2 teaspoons lemon juice
- 1⁄2 teaspoon paprika
- 2 tablespoons dry sherry
- Steam or boil chicken until tender. Remove the meat from bones and cut into bite size pieces. Reserve 1 cup of the chicken stock for sauce.
- Remove pith and seeds of the peppers. Chop peppers, chop the onion finely, slice mushrooms; saute vegetables in 30g of melted butter until onion is transparent.
- Remove from the pan. Add extra 15g butter to pan, when hot, sprinkle in flour and salt. Cook, stirring 2 minutes. Gradually blend in the milk and reserved chicken stock. Stir over gentle heat until the sauce boils and thickens. Simmer for 3 minutes.
- Stir a little of the hot sauce into beaten egg yolks. Return to saucepan. Add lemon juice, paprika, chicken pieces and vegetables. Reheat hently, but do not allow to boil.
- Just before serving, stir in the sherry. Serve with rice or mashed potato.
Sounds great-- can't wait to try it.
I've made this three times now, once with supermarket cooked chicken, once with leftovers and once with fresh chicken I poached in broth. Delicious, easy to follow recipe with commonsense ingredients and is very forgiving. I froze half of the 2nd batch, it stood up well to freezing, thawing and reheating. Served with salad, steamed broccoli and steamed baby carrots. Thankyou for for sharing, Polly.