Chicken a la King

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 servings

Ingredients
  • 1/4 cup plus 1 tablespoon unsalted butter
  • 2 large shallots, minced
  • 6 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 3 3/4 cups chicken broth, homemade or low-sodium canned
  • 6 sprigs plus 1 tablespoon minced flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper, plus more, to taste
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • 1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
  • 1/2 cup creme fraiche or heavy cream
  • 4 cups 1-inch cubed poached chicken, recipe follows
  • 1 tablespoon snipped fresh chives
  • Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
  • POACHED CHICKEN
  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion, halved
  • 1 small carrot, halved
  • 1 stalk celery, halved
  • 3 pounds chicken breasts halves, on the bone and fat trimmed
  • 5 to 6 cups chicken broth, homemade or low-sodium canned
Directions

In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.

Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.

Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.

POACHED CHICKEN

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Yield: 4 to 6 servings

Copyright 2001 Television Food Network, G.P. All rights reserved


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4.6 30
I made this dish for dinner tonight.  With the exception of the chopped chives, I followed the recipe as written.  A delicious comfort food.  This is a great recipe.<br /> item not reviewed by moderator and published
This is very tasty. I roasted the chicken breasts first, together with the celery, carrots, onions, and stems of the button mushrooms (cdn't get Shitakes) until just near done. Then I poached it all for a scant 20 min. The skin and bone on the chicken protected the meat and kept it moist. I added the herbs in the poaching liquid by mistake, but it just gave the broth more flavor. Used unsalted stock. Added peas and served over flaky Immaculate rolls. Next time I will try the herbs in the right place, add 1 1/2 c peas, not just 1 c, and use fat-free 1/2 and 1/2 to lighten it. Also, I'll try it over puff pastry shells, which sounds good. I am going to freeze it to use for guests when we'll be busy all day. Hope it freezes well! item not reviewed by moderator and published
I made this exactly as recipe called except used minced onions for shallots as I forgot to buy them. For my kids, served with crepes and used the traditional shells cups for my husband. I also chose to use creme fraiche over heavy cream. This is an excellent recipe. We absolutely loved it and its good enough for guests. item not reviewed by moderator and published
Made this tonight for my husband and I and he raved about how good it was. I halved the recipe for the two of us, omitted the mushrooms(he hates them) and added a package of frozen peas. I had a rotissiere chicken from Sunday night which I made soup from the bones(to get the broth for this recipe) and used the rest of the leftover chicken. I served this over Grands! biscuits. Excellent recipe! item not reviewed by moderator and published
I tried it and it was delicious. I served it on pate brisee for lunch this Valentine's Day weekend and everyone loved it. item not reviewed by moderator and published
No idea; I can only see half the ingredients! item not reviewed by moderator and published
This is a fantastic recipe. I created it using leftover turkey breast meat from Thanksgiving. I made stuffed mushrooms originally and had some leftover - those worked a treat. Thank you very much for sharing this recipe online. I really enjoyed it. item not reviewed by moderator and published
This was very good. I decreased the broth &amp; increased the cream a bit, because I like it thick, used portobello mushrooms, regular onion &amp; added minced red pepper because thats what I had on hand. I think the thyme &amp; nutmeg work very well with the sherry to flavor this sauce. Loved the addition of the cayenne. Leftover chicken makes this even easier. Will make again. item not reviewed by moderator and published
We had leftover chicken and it was the perfect amount for this recipe. Did not have cream and it worked out fine, but had everything else, even the fresh herbs. Used a 28 oz of unsalted chicken broth, half a jar of fire roasted yellow and red peppers from TJ's that I cut into small strips. Also added peas at the end. Served with wide noodles. This is a keeper and very easy. I do the prep and my husband puts it all together! item not reviewed by moderator and published
Wonderful! I increase the mushrooms, add some sauteed yellow onions, frozen peas, additional boiled carrots and roasted peppers to this. I also add a sliced turnip to the poached chicken part. I served this to a Church family whose provider was injured, and his Wife and three children ate three portions before bed! My Son (recently home from Afghanistan loves this dish every time he visits. Hoorah! I serve on noodles...Thank you! item not reviewed by moderator and published

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