The Classic Chicken a la King recipe is the best comfort food
Updated: 02 Mar 2023
The Chicken a la King recipe became popular in the early 20th century and was a common offering on the menus of many fine dining establishments. It typically consists of diced chicken, mushrooms, and bell peppers in a creamy sauce, served over rice or pasta.
A small history behind this recipe
Chicken a la King dates back to the late 19th century but has been mentioned in cookbooks in the 17th century as well. The exact origins of the recipe are unclear, but it is widely believed to have been created by either a chef at the Bellevue Hotel in Philadelphia or possibly by a chef at a hotel in Brighton Beach.
The dish became popular in the early 20th century and was a common offering on the menus of many fine dining establishments. It typically consists of diced chicken, mushrooms, and bell peppers in a creamy sauce, served over rice or toast points.
Today, Chicken à la King remains a beloved comfort food, and is often served as a quick and easy weeknight meal.
Chicken a la King dates back to the late 19th century but has been mentioned in cookbooks in the 17th century as well. The exact origins of the recipe are unclear, but it is widely believed to have been created by either a chef at the Bellevue Hotel in Philadelphia or possibly by a chef at a hotel in Brighton Beach.
The dish became popular in the early 20th century and was a common offering on the menus of many fine dining establishments. It typically consists of diced chicken, mushrooms, and bell peppers in a creamy sauce, served over rice or toast points.
Today, Chicken à la King remains a beloved comfort food, and is often served as a quick and easy weeknight meal.
Chicken a la King recipe
Equipment
- 1 Pot to poach the chicken breasts
- 1 Saute pan
- 1 knife
- 1 chopping board
Ingredients
- 7 whole Chicken Breasts
- 1 punnet Mushroom sliced
- 3 whole Bell Peppers mixed color, sliced
- 2 whole Onions rough dice
- 1 tbsp Sunflower Oil
- 125 ml Butter
- 125 ml Flour
- 1000 ml Chicken Stock
- 500 ml Milk
- Salt & Pepper to your taste
Instructions
- Poach the Chicken Breasts as usual (reserve stock)
- After letting it cool down, debone the breasts carefully and dice them
- Dice the onion, slice the Bell Peppers (not too thin) and the Mushrooms
- Sauté the diced Onion, sliced Bell Pepper and Mushrooms in a frying pan until just getting soft
- Add the butter, flour and reserved Chicken stock to make a Béchamel sauce
- Stir the Chicken pieces into the sauce and the sautéed vegetables
- Add the milk until you have the correct consistency
- Allow simmering gently for approx. another 10 minutes
Notes
Bon Appetit!
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