Chef John's Chicken a la King
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.
Recipe Summary test
If you prefer your chicken a la king on the thicker side, increase the amount of flour in the roux from 1/3 cup to 1/2 cup.
There is no substitute for the dry sherry in this, except maybe a little splash of mild, sweeter vinegar.
This recipe yields 4 small or 2 large servings.