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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.

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  • Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.

  • Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Chef's Notes:

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.

Nutrition Facts

583 calories; 36.2 g total fat; 179 mg cholesterol; 833 mg sodium. 20.8 g carbohydrates; 43.7 g protein; Full Nutrition

Reviews (33)

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47 Ratings
  • 5 star values: 39
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/08/2016
I had friends over to help rake leaves today so I made them lunch. I made the A La King this morning and just reheated at lunch time. I served it over beds of brown rice (also re-heated) and a crisp salad. HUGE likes! Everyone liked it very much. I made the recipe exactly as written. The next time I make it I will throw in another shallot and a clove or two of garlic. Only because I would prefer it not because the recipe needs it. Another Great Chef John recipe! Read More
(14)
Rating: 5 stars
10/14/2018
This was hit when served for Sunday dinner. My Daughter In-law called this next day for the recipe. The only change I made was added frozen peas because my wife said that was how her mother made it. The peas worked well and the flavor was great. Read More
(6)
Rating: 5 stars
11/26/2016
I classic and great comfort food. Loved this recipe although my husband would have preferred fewer mushrooms. Read More
(6)
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Rating: 5 stars
10/08/2016
Made as directed used a rotisserie chicken I picked up at the grocery store. Served over egg noodles. Flavors molded together very nicely. Agree with not leaving out the sherry. Presents very pretty with it's autumn colors. Could easily take the place of a turkey for Thanksgiving! Read More
(5)
Rating: 3 stars
08/23/2017
Ok so I grew up on Banquet frozen chicken a la king and my husband grew up on his dad's version of turkey a la king. I was hoping that 1) this would be close to what we grew up on and 2) that it would be phenomenal due to it being one of Chef John's recipes but after all the work to make it (no modifications other than used gluten free AP flour) and the resulting flavor I am disappointed. My husband said he would not want me to make it again and really I don't have any desire to. I served it over GF biscuits (figured toasted bread like in childhood was too plain for a meal that took this long to make). I really don't know what would make it be five stars. I guess I'll keep looking. Read More
(5)
Rating: 5 stars
05/15/2017
Super comfort food on mashed potatoes. Read More
(3)
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Rating: 5 stars
12/05/2017
This is definitely a keeper. We like it for breakfast or lunch on popovers. Read More
(3)
Rating: 5 stars
11/01/2017
I love Chef John recipes! This one was excellent. I did add some carrots and green beans and about 4 oz. of cream cheese as well. I put it over Cauliflower rice. Read More
(3)
Rating: 5 stars
12/16/2016
I followed the recipe exactly as written. A very tasty filling meal. Chef John is the best when you need to find something that you can make without modification that is a successful dish every time. Read More
(3)