1 x 1,2 – 1,5kg chicken
375 ml (1 ½ cups) chicken stock milk
salt and freshly ground black pepper
30 ml (2 tbsp) butter
1 onion, chopped
1 clove of garlic, crushed
1 punnet button mushrooms, sliced
1 green pepper, sliced into strips
75 ml (5 tbsp) flour
15 ml (1 tbsp) dry sherry
30 m (2 tbsp) sour cream
chopped parsley for garnishing
6 cups cooked Spekko Long Grain Parboiled Rice
1.Place the chicken in a large pot, add the chicken stock and seasoning and bring to the boil. Lower the heat and simmer for about 45 minutes until the chicken is cooked.
2.Remove the chicken from the liquid and set aside.
3.Drain the liquid into a clean pot and fill up with milk to make up 2 ½ cups of liquid.
4.Remove the skin and bones and cut the chicken into bite-sized pieces.
5.Heat the butter and fry the onion until soft. Add the garlic, mushrooms and green pepper and cook through.
6.Add the flour, then the milk and stock mixture. Bring to a simmer through.
7.When the sauce has thickened, add the chicken and heat through. Season to taste.
8.Lastly, add the sherry and cream and garnish with the parsley.
9.Serve with the Spekko Long Grain Parboiled Rice.