Monday, October 31, 2011

Chicken ala King

Copyright 2011 LtDan'sKitchen blogs
Chicken ala King came into prominence in the late 80s and early 90s. Every single party, this dish is always present. Even my Mom was excited about this dish especially when I learned how to make it. As a student in Manila, these were sold in specialty bakeries served in a hollowed-out bread.  Despite how tempting it looked, I was definitely over it since it was just everywhere. It has been some time now though since I last made this and it might be time to revisit this simple dish. I'm using a loosely adapted version from the Food Network Kitchens after making a lot of changes to accommodate my preferences. 

Chicken ala King 

Copyright 2011 LtDan'sKitchen blogs
3 lb deboned chicken, diced
1/4 cup plus 1 tbsp 
  unsalted butter
2 tbsp olive oil
1 large shallots, minced
2-3 cloves garlic, minced
1/2 cup flour
/2 cup white wine
3 cups chicken broth
1 tbsp minced 
1/2 tsp thyme
salt and  pepper
pinch cayenne pepper
pinch freshly grated 

1/2 lb Portabello mushrooms, diced
1/2 cup heavy cream

2 medium carrots, diced

1. In a large saucepan over medium heat, melt 1 tbsp of butter with the oil 
    and saute the shallot and garlic until softened. Add the thyme and saute 
    for another minute. 

2. Add the chicken pieces until it loses its pink color. Season with salt and 
    pepper. Add the mushrooms and carrots and saute until golden brown, 
    about 5 minutes. Season with salt and pepper and transfer to a bowl and
    set aside.

3. In the same pan, melt 1/4 cup of the butter over medium heat and 
    sprinkle in the flour, and cook, stirring with a wooden spoon for 2 
    minutes. Whisk in the sherry and broth and mix well to avoid lumps. 
    Bring to a simmer while stirring and return the chicken and vegetables. 
    Cook for 15 minutes, stirring frequently.

4. Check for flavor and season with the salt and pepper. Whisk in the 
    cream and bring to a simmer. Add a pinch of cayenne and nutmeg.  
    Cook for another 10 minutes until the sauce is thick. Serve immediately 
    in baked puff pastry cups and garnish with fresh parsley. 

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