Chicken ala King (Dairy free, Gluten free, Grain free, Sugar free)

As the name suggests, this dish is an opulent and rich one.  Traditionally it is cooked with either canned or fresh cream or evaporated milk, butter and processed flour.  I adapted a recipe from that had much success with my mum and myself, often making this on cold rainy days, as a comfort meal deluxe - into a gluten-free, with no guilt over this classic, creamy combination of chicken, green peppers and mushrooms.

Preparing this meal was yet another culinary labor of love, which I thoroughly enjoyed.  I have adapted my mums' recipe for the purposes of this gluten-free meal, in exactly the same steps that she had it written it and followed it to the letter, with alternative ingredients, of course!  You may adjust the quantities to prepare a smaller version of this decadent meal.  If you so desire, you may use different vegetables but I prefer the classic simplicity of this chicken of Kings version.  I do hope you enjoy preparing and eating this meal as much as I did. 


Chicken Stock

Ingredients

2.5kg chicken disjointed and skinned
4 stems celery with leaves, chopped
1 large onion cut into chunks
2 tsp lemon pepper or coarsely ground black pepper
2 tsp fresh thyme
Enough water to cover the chicken pieces

Here's How

• Combine all of the above in a large pot and boil until chicken is cooked.
• Remove meat from the bones, cut into strips
• Strain the stock and set aside for later use.

Vegetable and Chicken

Ingredients

2 tblsp ghee (clarified butter)
400g button mushrooms, sliced
1 green pepper, seeded and cut
1 large onion, sliced
2 tsp ground garlic
2 tblsp chopped parsley
Salt and freshly ground pepper to taste

Here's How

• Heat the ghee in a flat bottomed casserole pot
• Saute onions, garlic, green pepper and mushrooms until soft
• Stir in chicken and season well
• Sprinkle in parsley.

 

 

White Sauce

Ingredients

2 tblsp ghee (clarified butter)
1/4 cup arrowroot powder or tapioca flour
2 cups (500ml) strained chicken stock (as above)
4 cups (800ml) coconut cream or coconut milk
salt and freshly ground black pepper to taste
Variation:  you may mix an equi-combination of the arrow root powder or tapioca flour with water and add to the chicken stock and ghee to make a thick sauce before adding the coconut cream or milk

 

Here's How

• Heat the ghee, stir in the flour or powder until foamy
• Add in the stock and stir well
• Now add in the coconut cream or coconut milk
• Season to taste with freshly ground salt and black pepper
• Add to the chicken and vegetable and mix well
• Serve with your choice of side item which may include vegetable noodles, and / or a crisp garden salad.