Chicken á la King.

No, it has nothing to do with crowned heads, and is very much an American dish, not a French one, despite the language. Legend would have it that it was created out of leftovers by one William King, a Philadelphia cook, sometime in the 1890s, but there are other possibilities to its provenance. It is certainly a very American-tasting dish, with its egg yolks, cream, and cooked chicken, and is very simple to produce, although the calorie-conscious may want to think twice.

2 egg yolks.
½ cup cream.
50g butter.
1 cup sliced fresh mushrooms
1 spring onion, chopped.
½ red capsicum, sliced
1 cups white sauce.
½ cup port wine [1].
¼ cup chopped fresh parsley.
Salt and freshly ground black pepper to taste.
1 cup diced cooked chicken meat.

Whisk the egg yolks into the cream and set aside. Melt the butter in a sauté pan over a hot flame and quickly cook the mushroom, capsicum and spring onion. Add the port and allow it to reduce by half, then add the white sauce, parsley, salt and pepper. Bring to the boil, stirring constantly.
Remove the pan from the flame and quickly beat the egg mixture into the sauce. Add the chicken and return to the flame to heat through, but do not boil. Serve immediately with rice or pasta, or on toast.

Serves: 2.

[1] Or Sherry, or Madeira, or Marsala, or any other aperitif wine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: