Chicken a la King

This was my sister-in-laws recipe, I love it! She came to visit me when I lived in Florida. After spending a very long hot August day at the beach with her two boys, she wanted to cook me dinner. You would think a ‘stick to your ribs’ meal like this would not be good on a summer day, but it was delicious. This soon became one of my favorite meals to cook when Fall rolls around.

Chicken a la King

10 Servings

Chicken a la King

This was my sister-in-laws recipe, I love it! She came to visit me when I lived in Florida. After spending a very long hot August day at the beach with her two boys, she wanted to cook me dinner. You would think a ‘stick to your ribs’ meal like this would not be good on a summer day, but it was delicious. This soon became one of my favorite meals to cook when Fall rolls around. This freezes well in a vacuum sealed bag or other airtight container.

Ingredients:

  • 1 small rotisserie or baked chicken skinned and deboned
  • 4 cans (14 ounce) chicken broth
  • 3 sticks butter
  • 1 medium green bell pepper minced
  • 2 cups matchstick carrots
  • 1 cup mushrooms sliced
  • 1 jar (4 ounce) pimento drained
  • 1 cup peas frozen
  • 16 ounces heavy whipping cream
  • salt & pepper to taste
  • flour all purpose, for thickening

Directions:

  1. After removing skin and bone from the chicken, shred meat into large chunks.
  2. In a large pot, add chicken broth and chicken.
  3. Bring to a boil, reduce heat to low and continue to simmer.
  4. Melt 2 sticks of butter over medium heat in a deep skillet.
  5. Add to butter, the carrots and bell pepper.
  6. Sauté until the carrots are tender.
  7. Add to the carrot mixture the sliced mushrooms and pimento’s.
  8. Continue to sauté for an additional 2 minutes and then remove from heat.
  9. With slotted spoon remove the veggie mix from the skillet and place in the chicken/broth pot.
  10. Add frozen peas to pot and continue simmering.
  11. Add 1 stick of butter to the now empty large skillet and heat over medium heat until melted.
  12. Add to the butter, flour 2 tablespoons at a time stirring constantly until you have a paste.
  13. It should be the consistency of oatmeal.
  14. Slowly add about 1/2 cup of the heavy cream to the butter/flour mix stirring constantly to thin out paste.
  15. Add the paste to the pot with the chicken/broth and stir to distribute.
  16. Bring to a boil stirring frequently to allow thickening.
  17. Reduce heat, add remaining cream, stirring well to blend and simmer over low to medium heat for 10 minutes.
  18. Add salt and pepper to taste.
  19. Serve over biscuits, toast, or puff pastry as shown.
http://www.thehungryhoarder.com/2011/09/15/chicken-a-la-king/

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