Chicken a la King
Source of Recipe
Arthur Schwartz
List of Ingredients
For the velouté (sauce):
4 tablespoons butter
6 tablespoons flour
3 cups chicken broth (see note)
A few fresh scrapings of nutmeg
Salt
Freshly ground white pepper to taste
Plus:
2 tablespoons butter
1/4 pound white mushrooms, thinly sliced (about 1 1/2 cups already sliced)
2 tablespoons minced fresh green bell pepper
3 tablespoons minced jarred pimiento (original ingredient) or minced fresh red pepper
1 tablespoon grated onion (grated on the finest side of a four-sided grater)
2 tablespoons dry sherry (I like Amontillado)
1/4 cup heavy cream (or a little more)
4 cups white meat chicken cut into 1/2-inch cubes
Plus: Toast, puff pastry patty shells, or riceRecipe
To make the sauce velouté: In a 1 1/2 to 2 1/2-quart saucepan, melt the butter over medium heat. With a wooden spoon, stir in the flour and let cook, bubbling vigorously, for 2 minutes, stirring a few times. Remove the pan from the heat and let it stand until the cooking stops.
Add all the chicken broth and stir well until the flour-butter mixture (the roux) is fully dissolved. Place the pot back on medium heat and, stirring constantly, scraping the bottom of the pan, cook until the mixture simmers and thickens. Season with salt, if necessary, freshly ground pepper, and nutmeg. Set aside.
To prepare the dish: In a straight-sided, 10-inch sauté pan, melt the butter over medium heat. Add the mushrooms and minced green pepper (and minced red pepper, if using). Stir to coat them with butter. Cook for about 3 minutes, until the mushrooms exude their liquid. Add the pimiento and grated onion. Sauté 1 minute more.
Pour the velouté into the pan with the mushrooms. Stir in the sherry and cream. Bring to a simmer. Taste and correct seasoning again, if necessary.
Stir in the cubed chicken and heat through in the sauce.
Serve on toast points, in pastry shells or on white rice.
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