Ina Garten Chicken Ala King Food

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CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

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.

COMFORTING CHICKEN A LA KING



Comforting Chicken A La King image

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/8 to 1/4 teaspoon salt
1 cup chicken broth
1 cup whole milk
2 cups cubed cooked chicken
2 tablespoons diced pimientos

Steps:

  • Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN A LA CHUCK



Chicken a la Chuck image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h10m

Yield 42 drumsticks

Number Of Ingredients 7

3 sticks (1 1/2 cups) salted butter
One 8-ounce bottle lemon juice
Several dashes Worcestershire sauce
42 chicken drumsticks
3 tablespoons seasoned salt
3 tablespoons lemon pepper
1 teaspoon cayenne

Steps:

  • Prepare a charcoal or gas grill for medium-high heat.
  • Melt the butter in a pan, then stir in the lemon juice and Worcestershire. Pour over the drumsticks in a large bowl and toss to coat. Sprinkle over the seasoned salt, lemon pepper and cayenne and toss again.
  • Grill the drumsticks in batches, turning occasionally, until cooked through, about 30 minutes.

CLASSIC CHICKEN ALA KING



Classic Chicken Ala King image

Make and share this Classic Chicken Ala King recipe from Food.com.

Provided by Petdrwife

Categories     Chicken Breast

Time 1h

Yield 3 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1/4 cup pimiento
4 ounces mushrooms
1 3/4 cups milk
2 cups cooked chicken
9 toast points

Steps:

  • In saucepan melt butter.
  • Stir in flour, salt and pepper.
  • Add milk and chicken broth at once.
  • Whisk until thick and bubbly.
  • Stir in chicken, pimento and mushrooms; heat through.
  • Pour over toast points.

Nutrition Facts : Calories 458.6, Fat 27.5, SaturatedFat 14.8, Cholesterol 130.6, Sodium 915.7, Carbohydrate 19.7, Fiber 1.1, Sugar 1.5, Protein 32.6

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHEF JOHN'S CHICKEN A LA KING



Chef John's Chicken a la King image

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

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

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 ALA KING



Chicken Ala King image

This is basically my grandma's recipe but I lightened it up a bit by using a few low-fat ingredients. If fat and calories are not an issue for you, use the 'real' stuff. Tastes great either way! This is also good with left-over turkey.

Provided by CaribbeanQueen

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter or 1 tablespoon butter substitute
3 cups roasted cooked chicken, shredded
1/2 cup celery, chopped
1/4 cup red pepper, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup carrot, grated
1 (8 ounce) can low-fat cream of chicken soup
1 (8 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
5 ounces frozen peas, thawed (1/2 10-oz pkg)
2 tablespoons pimientos, diced
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Melt butter in a large saucepan.
  • Add all vegetables.
  • Saute' until vegetables are barely tender.
  • Stir in remaining ingredients.
  • Cook and stir over medium heat for about 5 minutes.
  • Reduce heat and simmer about 20 minutes.
  • Serve in toast cups, or puff pastry shells, or over cornbread.
  • To Make Toast Cups:.
  • Brush a muffin tin with melted butter. Gently press and fit slices of very fresh bread into cups. Be careful not to tear the bread. Brush the bread with melted butter. Bake at 375 degrees for about 15 minutes, or until light brown.

Nutrition Facts : Calories 288.4, Fat 13.8, SaturatedFat 6, Cholesterol 98.2, Sodium 177.9, Carbohydrate 10.4, Fiber 3, Sugar 4, Protein 29.6

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