A regular meal enjoyed in many homes, but for many who are unsure how to prepare it in the true classic manner, this is especially for you.
1/2 a barbeque chicken.
50 ml full fat margarine.
1 medium Green Pepper, seeded and thinly slivered.
125 g sliced white mushrooms.
30 ml cake flour (15 g).
275 ml chicken stock.
150 ml full cream milk.
5 ml salt.
freshly ground black pepper.
125 ml fresh cream.
2 large eggs, separated.
25 ml sherry (optional).
Pull all the meat off the chicken, keep half aside for another use.
Remove the skin and chop the remaining half into even chunks.
Heat the margarine in a saucepan and sauté the green pepper in it until just beginning to soften.
Add the mushrooms and cook them until tender.
Blend in the flour and gradually stir in the chicken stock followed by the milk, bringing to the boil, while stirring all the time.
Season with salt and pepper, then add in the chicken pieces and heat through on low heat for about 10 minutes.
Lightly beat the cream and egg yolks together in a bowl.
Stir in some of the hot sauce, then return it all back into the pot, with the sherry, and heat through while stirring, but do not boil. Serve immediately.
If you prefer not to use eggs here, increase the flour to 45 ml in the original sauce.
If you want to double up and freeze half the batch for another day, keep half the chicken in sauce separate, without thickening with egg and cream.
These two ingredients will not thaw and reheat successfully.
Best to add them in later, on the day you thaw and reheat .
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