Chicken a’la king, my version

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When sitting next to the same person all day every day at work, you come to know them quite well. Ria, who I sit next do, and I share most things, including recipes. One day when I found myself with a lot of leftover roast chicken she suggested I’d make chicken a’la king. Although I know it is a classic dish I had actually never eaten it before, or made it. So I got a quick run through of the recipe and added my own little touches. The result, a creamy lovely sauce with chicken, mushrooms and peppers served with pasta or rice. I have no idea if it actually resembles a proper chicken a’la king, but at least it was really tasty!

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According to Ria the original recipe contains sherry but I didn’t have any at hand and added a splash of whisky instead.

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My chicken a’la king, serves 2

100 g chestnut mushrooms, cut into quarters

1 red pepper, cut into pieces

1 tbsp oil for frying

2 large chicken breasts, already cooked and cut into cubes (alternatively start the recipe by frying raw cubed raw chicken) 

250 ml cream

1 tbsp whisky

2 tsp sambal oelek

a splash of concentrated chicken stock

1 tbsp ketchup

1 tbsp maizena (or other thickening agent)

salt, white pepper

a handful chopped parsley to serve

Fry the mushrooms and peppers in oil until they’ve got some colour, about 5-7 minutes on medium heat. Add the chicken to the pan and fry for another minute. Add the cream and whisky and bring to the boil. Season to taste with sambal oelek, stock and ketchup. Add the maizena if the sauce needs thickening. Cook for another few minutes to thicken. Season with salt and pepper, scatter with parsley and serve with pasta or rice. 

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