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Chef John's Chicken a la King
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Deliciously versatile creamy chicken sauce - Perfect over pasta, toast, rice, or mashed potatoes using leftover roast or store-bought chicken.
Ingredients:
  • 6 tablespoons unsalted butter
  • 0.5 pound sliced mushrooms
  • 2 large shallots, minced
  • 1 cup diced sweet bell peppers
  • Salt and freshly ground black pepper to taste
  • 0.33333334326744 cup all-purpose flour
  • 0.25 cup dry sherry
  • 3.5 cups chicken stock or broth
  • 1 pinch freshly grated nutmeg
  • 1 pinch cayenne pepper
  • 2 teaspoons fresh thyme
  • 1 tablespoon chopped fresh Italian parsley
  • 0.33333334326744 cup creme fraiche or heavy cream
  • 4 cups cubed roasted chicken
  • Chopped fresh chives for garnish
Instructions:
  • In a large skillet over medium-high heat, melt butter until sizzling. Add mushrooms and salt, cooking until moisture releases and mushrooms turn golden brown, around 8 to 10 minutes. Stir in shallots and cook until softened, about 3 to 4 minutes.
  • - Lower the heat to medium. Coat the mushrooms with flour and cook until golden, about 5 minutes to make a roux. Stir in the peppers and cook for about 1 minute. Pour in the sherry wine and let it sizzle for about 30 seconds. Add the stock, increase the heat to medium-high, and bring to a simmer. Once it bubbles, lower the heat to medium-low and simmer until slightly thickened, 10 to 15 minutes, stirring occasionally. Lastly, add the nutmeg and cayenne pepper.
  • Mix in fragrant thyme, fresh parsley, rich cream, and tender chicken. Lower the heat and simmer until the chicken is warmed, approximately 5 minutes. Taste and season to perfection. Garnish each dish with a sprinkle of vibrant chopped chives.

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