Chef John's Chicken a La King

Name: Chef John's Chicken a La King
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 6 tablespoons unsalted butter; 1/2 pound sliced mushrooms; 2 large shallots, minced; 1 cup diced sweet bell peppers; Salt and freshly ground black pepper to taste; 1/3 cup all-purpose flour; 1/4 cup dry sherry; 3 1/2 cups chicken stock or broth; 1 pinch freshly grated nutmeg; 1 pinch cayenne pepper; 2 teaspoons fresh thyme; 1 tablespoon chopped fresh Italian parsley; 1/3 cup crème fraiche or heavy cream; 4 cups cubed roasted chicken; Chopped fresh chives for garnish

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 4 servings 👁️ 10 views

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 583

% Daily Value*

Total Fat 36.2g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 833mg 36%

Total Carbohydrate 20.8g 8%

Dietary Fiber 1.9g 7%

Total Sugars 4.1g

Protein 43.7g 87%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.