Chicken ala King

By McLean

Ingredients

• Sauce:
• 4 lbs. chicken parts
• 5 cups water
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 medium onion (washed)
• 1 medium carrot (washed)
• 3 sprigs parsley
• 1/4 cup butter (4 tablespoons)
• 1/4 cup julienne strips of green pepper
• 1 tablespoon chopped onion
• 1/2 lb. fresh mushrooms (thickly sliced)
• 1/4 cup flour
• 1 teaspoon salt
• 2 cups broth (reserved from cooking chicken)
• 1 cup half-and-half or light cream
• 2 tablespoons lemon juice
• 2 egg yolks
• 1 (4 oz.) jar whole pimientos (cut into strips)

Details

Servings 6

Preparation

Step 1

Rinse chicken and place in 6-quart Dutch oven. Add 5 cups of water, 1 1/2 teaspoon salt, pepper, onion, carrot and parsley. (No need to peel onion or carrot.)

Bring water to boil over medium high heat. Reduce to low, cover, and simmer chicken for 1 hour or until tender. Using a slotted spoon, remove chicken from broth; reserve 2 cups of the broth for use in the sauce.

When chicken is cool enough to handle, remove skin and bones and discard. Cut chicken meat into 1 1/2-inch pieces. (you should have about 3 1/2 cups of the chicken meat.) Cover chicken and set aside to stay warm while you prepare the sauce.

NOTE: 3 1/2 cups left-over chicken may be used.

Sauce:
Put butter in a large skillet and with wooden saute green pepper, mushrooms and onions until tender (about 5 minutes).

Add flour and salt to skillet and stir for about 1 minute over moderate heat. Remove from heat and gradually add reserved broth, 2 tablespoons lemon juice and the cream. Return to heat and bring to a boil, stirring constantly with wood spoon.

Cook sauce for about 5 minutes, stirring constantly until thickened. Stir a small amount of the sauce into egg yolk. Pour back into hot sauce and cook a few minutes longer. Add chicken and pimiento strips. Cook until hot.

Turn into dish and serve with toast, points, pastry shells, rice. etc.