This a royal deviation of the traditional a la King. Cutting out wheat means no flour for thickening white sauces, so I opted for double thick cream instead (and you don’t hear me complaining!). Also, the addition of bacon and mustard powder adds a flavourful twist that is balanced by a good squeeze of lemon juice added right at the end.
400g white button mushrooms, chopped
500g baby onions, roughly chopped
2 tbs butter
Splash of olive oil
Half a pack bacon, chopped
7.5 ml minced garlic
15 ml mustard powder
600g chicken thighs, skinless and boneless, cut into medium sized pieces
1 bay leaf
25ml concentrated chicken stock or frond
125 ml double thick cream
Squeeze of lemon juice
Sautee the onions and bacon on medium heat in butter and olive oil.
Add the garlic and mustard powder after about 5 minutes and continue to sautee for another 15 minutes till the onions become glassy and the bacon is cooked.
Add the chicken, mushrooms, salt and pepper and continue to cook, stirring every few minutes. After about 10 minutes, add the stock ( just the concentrated stock, dont add any water as you will see the ingredients in the pot has created enough liquid already. If this not the case, you can add a little water), 125 ml double thick cream, bay leaf and simmer for another 15-20 minutes, untill nicely reduced. Add a good sqeeze or 2 of lemon juice. Serve with fluffy rice to soak up the sauce.
Delicious with a glass of Unwooded or lightly wooded Chardonnay.