CHICKEN A LA KING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
- Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
- Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
CHICKEN A LA KING
An easy Chicken a la King sauce that comes together fast on the stovetop! Rich, creamy and loaded with a hearty mix of tender chicken, mushrooms, peas, celery, and peppers.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper. Stir the mixture until evenly coated in the butter. Reduce the heat to medium, cover and cook for about 6 minutes -- just until everything has softened.
- Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring until completely mixed and smooth after each addition.
- Once all of the broth has been incorporated, stir in 1 teaspoon Kosher salt, 1/2 teaspoon pepper, garlic powder, and paprika. Simmer for 2-3 minutes, or until slightly thickened.
- Stir the peas and the cream, and bring to a simmer. Simmer for about 5 minutes more, then stir in the chicken.
- Serve over biscuits, rice, or pasta and enjoy!
Nutrition Facts : Calories 492 kcal, Carbohydrate 23 g, Protein 30 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 145 mg, Sodium 1276 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN A LA KING WITH BUTTERMILK BISCUITS
Steps:
- Preheat the oven 450 degrees F.
- Add the dry ingredients to a large bowl and stir to combine. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Pour in the buttermilk and mix until combined.
- Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet. Bake until the biscuits are golden brown, about 10 to 12 minutes.
- Chicken:
- In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked through, then remove them from the water to a plate.
- In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper. Saute until the vegetables become soft. Add the flour and stir continuously to prepare a roux.
- To a large saucepan, add the 4 cups water and the bouillon cubes. Bring to a boil over medium heat. Once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes.
- Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve.
LONG LIVE THE CHICKEN A LA KING!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
- In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
- Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
- Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
CHEF JOHN'S CHICKEN A LA KING
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g
CHICKEN A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- 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.
- 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
CHEAT'S CHICKEN A LA KING
This is a really simple way to do Chicken A La king as it uses cream of mushroom soup as a base. The sauce can also be done on the stove and goes great served over chicken patties. I found this in an old Rosella Soup recipe book.
Provided by Mandy
Categories Chicken Thigh & Leg
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Gently fry chicken in hot oil until golden brown. Place chicken in a casserole dish and drain any excess oil from the pan.
- Add sherry to pan and simmer until reduced by half, add to chicken with soup, capsicum and paprika.
- Cover and bake at 180.C for 1- 1 1/2 hours, until cooked.
- Stir in cream to serve.
Nutrition Facts : Calories 771.1, Fat 52, SaturatedFat 15.6, Cholesterol 204.1, Sodium 861.8, Carbohydrate 11.4, Fiber 0.7, Sugar 3.4, Protein 48.9
CHICKEN A LA KING (POACHED W/ WHITE WINE)
This is a modified version of Rachael Ray's Chicken a la King. It uses no condensed soups and is healthier than most a la kings. She serves it over some Grands biscuits that had paprika or cayenne sprinkled on top of them before baking. I served this over brown rice for health. She used pimientos as well, I replaced them with celery. You can put this on top of any starch.
Provided by Demandy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
- In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.
Nutrition Facts : Calories 534.7, Fat 12.7, SaturatedFat 4.9, Cholesterol 81.1, Sodium 416.5, Carbohydrate 58.4, Fiber 6, Sugar 4.1, Protein 35.3
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