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Short Description
Tender chicken and vegetables simmered in a rich, creamy sauce, served over pastry shells, rice, or pasta for a classic and comforting Chicken à la King.
Ingredients
5 tablespoons butter
¼ cup flour
6 green onions chopped
1 red pepper finely diced
1 stick of celery finely chopped
1 large carrot finely chopped
6 large mushrooms, stems removed, finely diced
1 cup of baby green peas
28 oz chicken stock
4 tablespoons parsley chopped & divided in half
1 tablespoon fresh thyme finely chopped
⅛ teaspoon of nutmeg
⅛ teaspoon cayenne powder
1.5 cups of heavy cream
3 cups of chicken diced medium
¼ cup of sherry or Marsala
salt and pepper to taste
Preparation
Use cooked chicken from a rotisserie chicken, with the skin removed, or any leftover chicken.
Dice the chicken and set it aside. Begin your roux by adding butter to a pot over medium-high heat and melting it. Then, add all the chopped vegetables except for the peas and sauté for 5 minutes. Gradually add the flour and mix thoroughly. Pour in the Sherry or Marsala and mix well. Slowly add the stock, stirring continuously until it thickens.
Add the cayenne powder, nutmeg, thyme, and half of the fresh chopped parsley, stirring well. Then, incorporate the heavy cream, chicken, and peas, and warm over medium heat for 10 minutes.
Serve over Vol au Vent Shells, rice, pasta, or biscuits. Finish with a garnish of chopped parsley.