45 min
Chicken à la King
Recipe GLPRa250d31ae61325
A classic, creamy chicken dish featuring tender shredded chicken combined with sautéed mushrooms, peppers, and peas in a velvety white sauce enriched with cream and fresh lemon. The chicken is poached gently with aromatic vegetables and herbs, then shredded and folded into the silky sauce for a comforting, elegant main course.
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Ingredients
1 whole free-range chicken (approximately 3-4 pounds)
1 carrot, quartered
1 celery stick, roughly chopped
1 leek, washed and roughly chopped
1 onion, divided (half roughly chopped for poaching, half finely chopped for sauce)
2 garlic cloves, crushed (for poaching liquid)
1 sprig fresh rosemary
4 sprigs fresh thyme
½ teaspoon black peppercorns
1 teaspoon sea salt flakes (plus more to taste)
4 tablespoons butter
5 tablespoons all-purpose flour
1-2 cups reserved chicken poaching liquid
½-1 cup whole milk
¾ cup heavy cream
250 grams mushrooms, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1.5 cups frozen peas
Juice and zest of 1 lemon
Olive oil for sautéing
Black pepper to taste
Directions
Place the whole chicken in a large stock pot. Add the quartered carrot, chopped celery, roughly chopped leek, half of the onion (chopped), crushed garlic cloves, rosemary sprig, thyme sprigs, sea salt, and peppercorns. Cover with cold water until the chicken is just submerged.
Bring to a gentle simmer over medium heat and cook uncovered for 1 to 1 hour 15 minutes, until the chicken is fully cooked through (thickest part of thigh reaches 165°F when measured with a meat thermometer). Skim any foam that rises to the surface during the first few minutes.
Remove the chicken from the pot and transfer to a plate to cool completely. Once cool enough to handle, shred the meat into large chunks, discarding the skin, bones, and cartilage. Set the shredded chicken aside.
Strain the poaching liquid through a fine-mesh sieve or muslin cloth, discarding the cooked vegetables and herbs. Reserve 1 to 2 cups of the strained stock for the sauce; any remaining stock can be cooled and frozen for later use.
Heat a splash of olive oil in a large sauté pan over medium-high heat. Add the finely chopped onion half and the sliced red and yellow peppers, cooking until golden and tender, about 5-7 minutes. Remove the vegetables to a bowl and set aside.
In the same pan, add a little more oil if needed and sauté the sliced mushrooms until golden brown, about 4-5 minutes. Add the remaining garlic (minced or crushed) and cook for an additional 30 seconds until fragrant. Transfer the mushrooms and garlic to the bowl with the peppers.
Bring a small pot of water to boil and add the frozen peas. Cook just until thawed and tender, about 2-3 minutes, then drain well and set aside.
In a large pot or heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux, cooking gently for 1-2 minutes while stirring constantly, until it becomes light golden and fragrant.
Slowly whisk in 1 cup of the reserved chicken stock, a little at a time, to avoid lumps. Once smooth, gradually add the milk and cream, continuing to whisk. Bring the sauce to a gentle simmer, stirring often, until it thickens to a creamy consistency, about 5-8 minutes. You may not need all of the reserved stock; add it gradually to reach your desired sauce thickness.
Add the shredded chicken, sautéed vegetables (peppers, mushrooms, garlic), and peas to the white sauce. Stir gently until everything is well combined and heated through. If the sauce seems too thick, add a splash more milk or reserved stock.
Stir in the lemon juice and lemon zest. Allow the dish to simmer gently for about 10 minutes so the flavors meld. Taste and season with additional sea salt and black pepper as needed.
Serve the Chicken à la King hot over rice, mashed potatoes, or creamed potatoes. Garnish as desired and enjoy.
