Chicken Alexandra

Chicken Alexandra [or Chicken Alexandria, or Chicken Alexander] is a recipe that comes in several guises, all of them quite different. This one was gleaned from that inexhaustible thesaurus of good, practical, no-nonsense cookery, the Australian Women’s Weekly. In this instance, the source was 1973 edition of The Great Chicken Cookbook, edited by Ellen Sinclair. Thank you so much, Ellen.



25g butter.

250-300g diced lean chicken meat.

1 medium brown onion, peeled and finely chopped.

Salt and pepper to taste.

¼ boiling water.

1 bay leaf.

1 410g can asparagus pieces, drained but liquid reserved in case.



Melt the butter in a wide, shallow pan over a medium to hot flame and stir fry the meat until beginning to turn brown. Remove and reserve. Add the onion to the pan, season with salt and pepper, and fry until soft. Add the water and the bay leaf, cover simmer gently for 30 minutes.

Remove and discard the bay leaf. Place the onion mixture in a small bowl and add the cream and the asparagus pieces and zap to a paste with a kitchen wand. Return to the pan with the meat, reheat, cover and simmer gently until the meat is tender, probably 20 minutes.


Serve with: Roast potatoes and green beans.


Serves: 2.

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