Chicken a la King
While there are lots of theories about the origins of this classic dish, one thing is agreed on my everyone. It is bloody delicious. I have been working on the recipe for some time now, and while the original called for the use of eggs in the sauce, I find that it works just as well in this version where they are left out. Traditionally, this would be served with toast points, but I like to serve it with some simple steamed long grained rice.
Chicken a la King Recipe
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(Serves 4-6)
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Ingredients
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6 Chicken Thighs (bones and skin removed)
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1 ½ Cups Chicken Broth
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3 Tablespoons Unsalted Butter
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3 Tablespoons All Purpose Flour
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1 Red Pepper (de-seeded and diced)
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1 Green Pepper (de-seeded and diced)
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1 Yellow Pepper (de-seeded and diced)
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1 Medium Yellow Onion (diced)
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1 Cup Heavy Cream
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2 Cups White Mushrooms (de-stemmed and quartered)
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Juice of ½ a lemon
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¼ Cup Dry Sherry (optional)
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½ Teaspoon Paprika
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½ Teaspoon Dijon Mustard
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½ Teaspoon Freshly Ground Nutmeg
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¼ Cup Italian Parsley (finely chopped)
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1 Teaspoon Salt (or more to taste)
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1 Teaspoon Black Pepper (or more to taste)
Instructions
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Place the chicken broth in a large saucepan.
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Add the chicken thighs and simmer on a gentle heat for about 5 minutes or until the chicken is just cooked through. This can be done in advance.
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Strain the stock through a sieve and reserve.
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Allow the chicken to cool and then cut into 1-inch cubes and reserve.
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Add the butter to a large wide and deep saucepan.
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Cook on a gentle heat until it begins to foam.
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Add the diced onion and cook for 5-6 minutes until they become translucent and golden. Season with salt and pepper.
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Add the peppers and cook gently until they begin to soften. You do not want to overcook these, as you want them to add some texture to the finished dish.
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Add the mushrooms and combine. Cook until the mushrooms are beginning to color.
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Add the teaspoon of paprika and Dijon mustard and combine.
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Add the lemon juice and sherry and combine. Cook for 2-3 minutes until the mixture loses the smell of raw alcohol.
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Add the flour and combine well with the pepper/onion/mushroom mixture.
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Cook on a gentle heat for 3-4 minutes until the mixture loses the smell of raw flour.
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Add the reserved chicken broth and whisk until combined.
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Once the sauce has begun to thicken, gradually add in the heavy cream and combine.
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Simmer on a gentle heat until the sauce begins to thicken again.
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Grate the fresh nutmeg on top of the sauce.
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Add the reserved chicken to the sauce and simmer gently for 3-4 minutes until it is warmed through.
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Serve over toast points or plain, steamed long grain rice.
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