Chicken a la King
User Reviews
5
Chicken a la King
Description
This Chicken a la King recipe starts by simmering a whole chicken with carrot, celery, leek, garlic, rosemary, thyme, black peppercorns, and salt in water to create a flavorful homemade stock and cooked chicken. Once the chicken is tender, it is shredded into large chunks maintaining some texture, while the broth is strained for use in the sauce. This method ensures the sauce incorporates rich, natural chicken flavor.
A sauce is created by sautéing finely chopped onion, carrot, celery, and three varieties of bell pepper in butter until softened and golden. Mushrooms and crushed garlic are added for an earthy note. Flour is then stirred into the vegetables followed by a slow incorporation of the reserved chicken stock and cream, gradually thickening to a smooth and creamy consistency. Fresh thyme adds herbal aroma, and seasoning with salt, pepper, and lemon juice balances the richness.
The shredded chicken is added back to the sauce just to warm through, resulting in a hearty and velvety dish. Chicken a la King is ideal served over warm rice, buttered toast, or cooked noodles, making it a versatile entrée for comforting family meals.
Ingredients
To cook the chicken
- 3 lb (1.5kg) chicken
- 1 carrot quartered
- 1 celery roughly chopped, stick
- 1 leek washed and roughly chopped
- 2 garlic cloves
- 1 rosemary fresh sprig
- 4 thyme sprigs, fresh
- 1/2 teaspoon black peppercorns
- 1 teaspoon sea salt flakes
for the Chicken à la King
- 4 tablespoons butter
- 5 tablespoons flour
- 1-2 cups chicken stock chicken's poaching liquid
- 1½ cup cream milk can be substituted.
- 1 onion finely chopped
- 1 celery finely chopped, stalk
- carrot finely chopped
- 1 red pepper thinly slicedfinely chopped
- 1 yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 4 garlic crushed, cloves
- 250 g mushrooms sliced
- 2 tsp thyme fresh
- 1.5 cups peas frozen
- lemon juice to taste
- salt to taste
- black pepper to taste
Instructions
- In a large stock pot, place the chicken, carrot, celery, leek, onion, garlic and herbs.
- Top with cold water and place over medium heat.
- Allow to the chicken to simmer for 1 hour-1 hour 15 mins until it's cooked through.
- Remove the chicken from the liquid and allow to cool slightly then shred the chicken, discarding any skin, bones and cartillage. I break the chicken meat into large chunks as I don't like it when it loses its texture.
- Drain the stock through a muslin-lined sieve, reserving the liquid. (This makes the most delicious chicken stock so freeze the left-overs in freezer-proof bags for later use.)
- To make the chicken a la king, sauté the onions, carrot, celery and peppers in a few tablespoons of butter until golden brown and softened.
- Add the mushrooms and the garlic and fry for a few minutes.
- Add the thyme and flour and stir into the vegetables.
- Slowly whisk in the stock and cream and allow the sauce to simmer until thick and smooth. Season to taste.
- Stir in the frozen peas and shredded chicken then taste and adjust the seasoning.
- If the sauce is very thick, stir in a splash of milk or stock to thin out the texture.
- Add the lemon juice and allow to simmer gently for 10 minutes.
- Season to taste then serve with rice or side dishes of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 719mg | 30% |
| Potassium | 1144mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3457IU | 69% |
| Vitamin C | 102mg | 113% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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