Classic Chicken à la King with Creamy Sherry Sauce

Name: Classic Chicken à la King with Creamy Sherry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb bone-in chicken thighs (skin on); 2 tbsp olive oil; 1 cup sliced button mushrooms; 1 medium onion (chopped); 1 cup red bell pepper (diced); 3 tbsp all-purpose flour; 1 cup chicken broth (low sodium); 1/2 cup heavy cream; 1/4 cup dry sherry; 1/2 cup frozen peas (thawed); 1/4 tsp black pepper; 1 tsp salt; 1/4 cup pimentos (drained and chopped)

50 min 4 servings Medium

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Classic Chicken à la King with Creamy Sherry Sauce

Indulge in this retro Chicken à la King, featuring tender chicken and mushrooms in a rich sherry cream sauce, perfect over toast, rice, or pastry.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Chicken à la King is a classic dish that has stood the test of time, offering a perfect blend of comfort and elegance. This retro recipe takes us back to an era where creamy sauces reigned supreme, combining tender chicken with earthy mushrooms and a hint of sherry. Originally popularized in the mid-20th century, Chicken à la King was often served at special occasions and is known for its rich, indulgent flavours. Whether served over toast, rice, or puff pastry shells, this dish is a testament to the timeless appeal of creamy, savoury goodness.

Ingredients

Servings

Main Ingredients

Instructions

Cook the chicken

Preheat your oven to 375°F (190°C). Place the chicken thighs on a baking sheet, season with salt and pepper, and roast for 25-30 minutes until the internal temperature reaches 165°F (74°C). Let cool slightly, then remove the skin and bones, and shred the meat.

Pro tip: Probe at the thickest part of the thigh to check temperature.

Sauté vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and mushrooms. Sauté until the onions are translucent and mushrooms are golden, about 5-7 minutes.

Pro tip: Ensure even cooking by stirring frequently.

Make the sauce base

Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.

Pro tip: This creates a roux that will thicken the sauce.

Add liquids

Gradually whisk in chicken broth and sherry, ensuring no lumps remain. Bring to a simmer and allow to thicken slightly.

Pro tip: Adjust the consistency by adding more broth if needed.

Incorporate cream

Reduce heat to low and stir in the heavy cream. Add the shredded chicken and peas, simmer gently for 5 minutes.

Pro tip: Avoid boiling the cream to prevent curdling.

Finish with pimentos

Stir in the pimentos and adjust seasoning with salt and pepper. Heat through and serve hot over your choice of toast, rice, or puff pastry.

Pro tip: Garnish with fresh parsley for added flavour and colour.

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Tips & Tricks

<ul><li>Use freshly cooked chicken for maximum flavour.</li><li>Adjust the thickness of the sauce by adding more or less broth.</li><li>For a lighter version, substitute half the cream with milk.</li><li>Garnish with fresh parsley for a pop of colour and freshness.</li></ul>

Serving Suggestions

Serve your Chicken à la King over toasted brioche for a special brunch, or atop fluffy rice for a comforting dinner. Pair it with a crisp green salad or steamed vegetables to balance the richness of the sauce. This dish can be prepared ahead of time and stored in the fridge for up to 3 days. Simply reheat gently on the stove over low heat to maintain the creamy texture.