Chicken à la King
INGREDIENTS
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1 whole, free-range chicken
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1 carrot, quartered
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1 celery stick, roughly chopped
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1 leek, washed and roughly chopped
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2 garlic cloves
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1 sprig fresh rosemary
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4 sprigs fresh thyme
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½ teaspoon black peppercorns
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1 teaspoon sea salt flakes
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4 tablespoons butter
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5 tablespoons flour
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1-2 cups chicken stock (chicken's poaching liquid)
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½-1 cup milk
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¾ cup cream
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1 onion, finely chopped
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1 red pepper, thinly sliced
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1 yellow pepper, thinly sliced
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250g mushrooms, sliced
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2 cloves garlic, crushed
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1.5 cups frozen peas
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juice and zest of 1 lemon
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salt & pepper to taste
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