Chicken A La King is an old classic dish dating back to the late 1800s.  I interchange this same recipe with the same amount (2 cups) of chicken, turkey or salmon. I am going to modernize this dish a little by serving it in a sourdough bread bowl.

3 tablespoons salted butter, 1/8 cup red bell pepper, diced, 1/4 cup celery, diced, 1/4 cup red onions, diced, 1 cup brown mushrooms, 1/4 inch slices, 1/4 cup green onions, chopped, 1 cup low sodium chicken stock, 2 cups cooked diced chicken, 1/2 teaspoon chicken bouillon powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne, 1/8 teaspoon ground nutmeg, 1 cup heavy cream, 1/2 cup peas and carrots, frozen, 2 tablespoons flat-leaf parsley, chopped, 2 egg yolks, beaten,  1 bay leaf, 3 teaspoons dry white wine, sourdough bread bowl.

Cut the top off the bread, set aside.  Get out the skillet, add the butter, when the butter melts add the bell peppers, celery, onions, and mushrooms, continue to cook until the onions are translucent.  Remove the vegetables from the skillet, set aside.  Add the flour to the skillet whisk for about a minute, add the stock, stir until the mixture is combined and starts to thicken.  Add the chicken, bouillon, black pepper, cayenne, nutmeg, mushrooms, peas and carrots,  stir together, cook for 2-3 minutes.  Remove from the heat, add the cream, egg yolks, bay leaf, and wine.  Stir together, taste and adjust seasoning as needed.  Spoon the chicken creamed mixture into the bread bowl.


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