Chicken a la King
This Chicken a la King recipe is creamy, flavorful and easy to make. A classic dish with tender chicken and vegetables in a rich, creamy sauce.
Servings 6
Calories 403kcal
Ingredients
To cook the chicken
- 3 lb (1.5kg) chicken
- 1 carrot quartered
- 1 celery stick roughly chopped
- 1 leek washed and roughly chopped
- 2 garlic cloves
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 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 stalk finely chopped
- carrot finely chopped
- 1 red pepper thinly slicedfinely chopped
- 1 yellow pepper finely chopped
- 1 green bell pepper finely chopped
- 4 garlic cloves crushed
- 250 g mushrooms sliced
- 2 tsp fresh thyme
- 1.5 cups frozen peas
- lemon juice to taste
- salt & 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
Calories: 403kcal | Carbohydrates: 25g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 719mg | Potassium: 1144mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3457IU | Vitamin C: 102mg | Calcium: 121mg | Iron: 3mg
