Chicken ? 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
- 1/3 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
- 1/3 cup creme fraiche or heavy cream
- 4 cups cubed roasted chicken
- Chopped fresh chives for garnish
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Chef’s Notes:
If you prefer your chicken a la king on the thicker side, increase the amount of flour in the roux from 1/3 cup to 1/2 cup.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 583 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat19g | 95% |
Cholesterol179mg | 60% |
Sodium833mg | 36% |
Total Carbohydrate21g | 8% |
Dietary Fiber2g | 7% |
Total Sugars4g | |
Protein44g | |
Vitamin C36mg | 179% |
Calcium52mg | 4% |
Iron3mg | 16% |
Potassium638mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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