Plantation Chicken

• servings: 12

Ingredients

2 tablespoons butter

3/4 cup finely chopped onions

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1/2 cup butter

1/2 cup all-purpose flour

1 cup Chicken Stock

3 cups milk

1 teaspoon salt

1/4 teaspoon white pepper

Pinch of cayenne pepper

3 to 4-pound chicken, poached, skinned, and boned, with meat diced or shredded

1 cup fresh or frozen green peas

1 tablespoon chopped pimento (optional)

1 to 2 tablespoons dry sherry, 1 to taste (optional)

Directions

Melt 2 tablespoons butter in a large heavy pan.

Add the chopped onion, carrot, and celery.

Saute over medium-high heat 3 to 4 minutes, stirring constantly.

Remove from heat; scrape vegetables into a bowl and set them aside.

In the same pan, melt 1/2 cup butter over medium-high heat.

Stir in the flour, preferably with a wire whisk.

Cook, stirring constantly, for 4 or 5 minutes, being careful not to brown the roux.

Slowly stir in the chicken stock and milk.

Simmer or gently boil the chicken sauce 20 to 25 minutes, stirring occasionally.

Keep a watchful eye on the pot so that the sauce does not scorch.

Season with salt and white pepper and add a pinch of cayenne, if desired.

When properly simmered, add diced chicken, sauteed vegetables, green peas, chopped pimento, and sherry.

Simmer 10 minutes more.

If creamed chicken is too thick for your taste, thin out with small additions of milk.