CHICKEN À LA KING

 

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This Recipe Serves 2-3

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Chicken à la King also know as King-style Chicken is a dish comprising of diced chicken in a cream sauce, & regularly with sherry, mushrooms, & bell peppers served over rice, pasta, or bread.

William King was the man behind inventing Chicken à la King. One day, in the old Bellevue, in Philadelphia, he had an idea to combine bits of chicken, mushrooms, truffles, red & green peppers along with cream & in that delight, he created some mixture which ever after has been known as “Chicken à la King.”

 

 

Chicken à la King Ingredients:

• 2 skinless chicken breasts or cooked leftover roast chicken
• 6 tablespoons butter
• 300 grams mushrooms
• 2 tablespoons all purpose flour
• pinch of ground black pepper
• 1 small onion or shallot, chopped
• 1 tablespoon masala or paprika
• 250 ml fresh cream
• 2 teaspoons dried mixed herbs
• salt to taste
• 2 tablespoons chicken spice
• 1 cup mixed bell peppers, chopped
• 1 cup freshly made chicken stock (store bought stock may be used)

Method:

1. 1. Firstly prepare the chicken stock (Skip this step if you prefer using the store bought stock).
   2. In a pot, place in any vegetables like carrotd, mushrooms, onions, etc & also place a chicken piece in – usually the off-cuts of boney pieces are used. Boil this with salt & dried herbs for aas long as possible, I allowed my stock to boil for 5 hours.
   3. 
   4. Thereafter, strain out all the liquid & discard of the vegetables & chicken. The liquid is the chicken stock.
   5. Rinse chicken breast pieces.
   6. 
   7. Cut the breasts into chunks & place in a bowl.
   8. 
   9. In a small pot, add in 2 tablespoons butter & allow for it to melt. Add in the chicken chunks. Add in some salt , chicken spice & dried herbs & cook until chicken is soft & cooked throughout. When cooked, set aside.
   10. 
   11. The above step can be skipped if you have lots of leftover roast chicken which is already cooked, or you can combine both like I did. I cooked some chicken as above & also added in some leftover roast that I had.
   12. If you have leftover roast, break them into chunks & set aside.
   13. 
   14. Next, chop the onions or shallot & set aside.
   15. 
   16. Clean & slice mushrooms & set aside.
   17. 
   18. Add 4 tablespoons butter to a large pot.
   19. 
   20. Throw in the mushrooms & sauté.
   21. 
   22. Allow the mushrooms to fry for about 5 minutes.
   23. 
   24. Notice how the mushrooms will cook in their own retained water.
   25. 
   26. Next add in the onions/shallot.
   27. 
   28. Fry until onions/shallot are translucent.
   29. 
   30. Next, add in the flour & continuously mix it allowing the flour to cook.
   31. 
   32. Cook the flour for 5 minutes. The mixture should get a bit chunky.
   33. 
   34. Add in the chopped bell peppers.
   35. 
   36. Mix well, coating the peppers in the chunky mixture.
   37. 
   38. Cook for 2 minutes & then add in the chicken stock. (Using cold chicken stock will prevent any lumps).
   39. 
   40. Mix well & bring to a boil on medium-high heat.
   41. 
   42. When the mixture begins to boil, stir well. The boiling process will allow the flour to combine with the chicken stock & form a thick consistency.
   43. 
   44. Whilst the mixture is boiling, add in salt, dried herbs, ground black pepper, chicken spice & masala or paprika.
   45. 
   46. Mix well & after 6 minutes of boiling, turn the heat down to medium-low.
   47. 
   48. Notice how the mixture is of a thick stew like texture.
   49. Now time for the chicken, add in the cooked chicken chunks.
   50. 
   51. Give it a good mix.
   52. 
   53. Now add in the fresh cream.
   54. 
   55. Mix well & a creamy mixture is formed.
   56. 
   57. Serve this Chicken à la King dish with bread, rice or pasta.
   58.