Q1: What exactly is Chicken a la King?

Chicken a la King is a classic American dish that became very popular in the early 20th century. It consists of diced, cooked chicken in a rich cream sauce, often with mushrooms, peppers, and a splash of sherry. Its exact origin is debated, but it was considered a very elegant and fashionable dish to serve at luncheons, in hotels, and at supper clubs.

Q2: What is crème fraîche and what can I substitute for it?

Crème fraîche is a thick, cultured cream with a high fat content and a rich, nutty, and only mildly tangy flavor. It is the classic choice for finishing sauces because it will not curdle or split when heated. If you cannot find it, you can substitute an equal amount of heavy cream , or you can use full-fat sour cream . If using sour cream, be sure to temper it first (mix a little of the hot sauce into the sour cream before stirring it all back into the pot) to prevent it from curdling.

Q3: What are "toast points" and how do I make them?

Toast points are a classic, simple accompaniment for creamy dishes. To make them, simply take a few slices of a good quality white sandwich bread, trim off all the crusts, and then cut each slice of bread in half on the diagonal to create two triangles. You can then toast these triangles in a toaster or in the oven until they are golden and crisp.

Q4: Can I use boneless, skinless chicken breasts that I cook myself?

Yes, you can. The best way to do this would be to poach them. Simply simmer about 1 1/2 pounds of boneless, skinless chicken breasts or thighs in chicken broth until they are cooked through. Then, remove the chicken, let it cool, and cube it. You can use the flavorful poaching liquid as the chicken stock for the recipe.

Q5: Why do you cook the mushrooms until all their water has evaporated?

This is a crucial step for developing the best flavor. Mushrooms contain a very high percentage of water. When you first add them to a hot pan, they will release all this water. You must continue to cook them until all that water boils off. It is only after the pan is dry again that the mushrooms can actually begin to sauté and brown . This browning process, known as the Maillard reaction, is what creates a deep, savory, and intensely "mushroomy" flavor.

The Best Classic & Easy Chicken a la King Recipe

A classic American comfort food recipe for Chicken à la King. This rich and creamy dish features cubes of cooked roasted chicken in a savory velouté sauce. The sauce is made in a large skillet, starting with sautéed mushrooms, shallots, and sweet bell peppers. A roux is made with butter and flour, then chicken stock and dry sherry are added to create the base. The dish is finished with a touch of crème fraîche or heavy cream and fresh herbs, and is traditionally served over toast points, biscuits, or rice.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Sautéing, Simmering
Cuisine: American

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 the butter in a large skillet over medium-high heat. Add the mushrooms and a pinch of salt. Sauté for 8 to 10 minutes, until the mushrooms release their moisture and then begin to brown.
Add the shallots and cook, stirring, for 3 or 4 minutes until they have softened.
Reduce the heat to medium. Stir in the flour to coat the mushrooms and cook for about 5 minutes, until the flour begins to turn golden, to form a roux.
Add the diced peppers and cook, stirring, for about 1 minute.
Pour in the sherry and allow it to sizzle for about 30 seconds while scraping up any browned bits from the bottom of the pan.
Stir in the chicken stock. Raise the heat to medium-high and bring the sauce to a simmer.
Once bubbling, reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the sauce has slightly thickened.
Stir in the nutmeg and cayenne pepper.
Reduce the heat to low. Stir in the thyme, parsley, crème fraîche (or cream), and the cubed chicken. Cook for about 5 more minutes, until the chicken is heated through.
Check the seasonings and adjust with salt and pepper as needed.
Serve hot, topped with fresh chopped chives.

Notes

This recipe is a great way to use up leftover roasted chicken or a store-bought rotisserie chicken.
Cooking the mushrooms until their moisture has evaporated is a key step to ensure they brown properly and develop a deep, savory flavor.
The sauce is a classic velouté, thickened with a cooked roux, which gives it a rich, smooth consistency.

Find it online: https://cookupjoy.com/chicken-a-la-king-recipe/