Description
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt–you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Ingredients
- 6 tablespoons unsalted butter
- ½ pound sliced mushrooms
- 2 large shallots, minced
- 1 cup diced sweet bell peppers
- Salt and freshly ground black pepper to taste
- ⅓ cup all-purpose flour
- ¼ cup dry sherry
- 3 ½ cups chicken stock or broth
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 teaspoons fresh thyme
- 1 tablespoon chopped fresh Italian parsley
- ⅓ cup creme fraiche or heavy cream
- 4 cups cubed roasted chicken
- Chopped fresh chives for garnish
Instructions
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown
- 8 to 10 minutes. Add shallots; cook and stir just until shallots soften
- 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden
- about 5 minutes
- to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble
- reduce heat to medium-low and cook until slightly thickened
- 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme
- parsley
- cream
- and chicken. Reduce heat to low and cook until chicken is heated through
- about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4