Chicken à la King
This one-pot meal is an American classic.The origin of chicken à la king’s name is a subject of debate. Some say it was created at New York’s Brighton Beach Hotel in the 1890s and named after its proprietor E. Clark King II. Some claim it originated in England, while others say it’s from Philadelphia. This version of chicken à la king is made with cooked chicken and is a great way to use up leftovers. If you don’t have any leftover cooked chicken handy, this is a good opportunity to utilize America’s dinnertime hero, a grocery store rotisserie chicken.
Servings: 4
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced (about 1 cup)
- ½ stalk celery diced (about ½ cup)
- 1 teaspoon kosher salt divided, plus more to taste
- 8 ounces white button mushrooms sliced
- ½ teaspoon black pepper plus more to taste
- ¼ cup sherry or dry white wine
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream
- 2 cups diced or shredded cooked chicken (Rotisserie chicken is a good choice)
- 1 (7oz) can pimentos, drained, patted dry, and diced (about 1/2 cup)
- ½ cup frozen peas
- 2 to 3 cups cooked white rice for serving (optional)
Instructions
- Sauté the aromatics: In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with ½ teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.
- Add the mushrooms: Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with ½ teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.
- Deglaze with sherry: Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)
- Make a roux: Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well. Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.
- Add chicken and vegetables: Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.
