{"id":6122,"date":"2024-10-18T20:56:20","date_gmt":"2024-10-18T20:56:20","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6122"},"modified":"2024-11-02T16:04:27","modified_gmt":"2024-11-02T16:04:27","slug":"chicken-a-la-king","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-a-la-king\/","title":{"rendered":"Chicken \u00e0 la King"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken \u00e0 la King<\/span><\/h2>\n
<\/div>\n
This one-pot meal is an American classic.<\/span>
<\/div>The origin of chicken \u00e0 la king\u2019s name is a subject of debate. Some say it was created at New York\u2019s 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\u2019s from Philadelphia.\u00a0<\/span>
<\/div>This version of chicken \u00e0 la king is made with cooked chicken and is a great way to use up leftovers. If you don\u2019t have any leftover cooked chicken handy, this is a good opportunity to utilize America\u2019s dinnertime hero, a grocery store rotisserie chicken.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Laura Manzano – Simply Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> tablespoons<\/span> unsalted butter<\/span><\/li>
  • 1<\/span> small<\/span> yellow onion<\/span> diced (about 1 cup)<\/span><\/li>
  • \u00bd<\/span> stalk<\/span> celery<\/span> diced (about \u00bd cup)<\/span><\/li>
  • 1<\/span> teaspoon<\/span> kosher salt<\/span> divided, plus more to taste<\/span><\/li>
  • 8<\/span> ounces<\/span> white button mushrooms<\/span> sliced<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> black pepper<\/span> plus more to taste<\/span><\/li>
  • \u00bc<\/span> cup<\/span> sherry or dry white wine<\/span><\/li>
  • 3<\/span> tablespoons<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> cup<\/span> low-sodium chicken broth<\/span><\/li>
  • \u00be<\/span> cup<\/span> heavy cream<\/span><\/li>
  • 2<\/span> cups<\/span> diced or shredded cooked chicken<\/span> (Rotisserie chicken is a good choice)<\/span><\/li>
  • 1<\/span> (7oz) can<\/span> pimentos, drained, patted dry, and diced <\/span> (about 1\/2 cup)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> frozen peas<\/span><\/li>
  • 2 to 3<\/span> cups<\/span> cooked white rice<\/span> for serving (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Saut\u00e9 the aromatics<\/strong>: In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with \u00bd teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.<\/span><\/div><\/li>
    • Add the mushrooms<\/strong>: Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with \u00bd teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won\u2019t necessarily brown, and that\u2019s fine) and cooked down to about half their volume, about 5 minutes.<\/span><\/div><\/li>
    • Deglaze with sherry<\/strong>: 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.)<\/span><\/div><\/li>
    • Make a roux<\/strong>: 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.\u00a0<\/span>
      <\/div>Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.<\/span><\/div><\/li>
    • Add chicken and vegetables<\/strong>: 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.<\/span>
      <\/div>Chicken \u00e0 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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