Name: Chicken a la Creme
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: Australian
Ingredients: 1 2kg chicken; 1 carrot, roughly chopped, no need to peel; 1 stick celery, roughly chopped; 1 brown onion, roughly chopped; 2 tsp mixed herbs; 1 litre (4 cups) water; 1/4 cup plain flour; 1 large brown onion, diced; 100g butter; 2 tblsp olive oil; 3/4 cup dry white wine; 300ml cream; 1/4 cup chopped parsley; Sea salt and freshly ground black pepper to season; 20g butter; 1 brown onion, finely diced; 1 cup long grain rice; 3/4 cup frozen peas

Anyone who grew up in Australia in the 1960’s and 1970’s with Australian parents knows that the food, while wholesome, was fairly bland and unadventurous. I always liked the food that had some herbs or spices in it. Curry was the main spicy dish my Mum made, using tinned curry powder and I thought that was great - a far cry from the curries made today. In the 1970’s my Mum went to a night school cooking class and one of the recipes she brought home was for chicken a la creme. This became my favourite meal but I was lucky to get it once a year as Mum thought it was too fiddly. I make this meal several times a year and it has become a family favourite. The recipe Mum gave me doesn’t have all ingredients listed, quantities for some of the ingredients or cooking times. I have worked these out as well as tweaking the recipe a bit - the original recipe has you partially cooking the rice by boiling it and then completing the cook using the absorption method. This is unnecessary - I just use the absorption method. Be aware that you need to make your own stock and this takes time, so allow enough time. Anyway, although this is a bit retro, give it a try. It’s delicious.

Chicken a la Creme

Chicken a la Creme

Ingredients

Method

Made it? Rate it

Chicken a la Creme

Ingredients

Method

Made it? Rate it

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