Chicken à la King | Recipe – The Food and Booze Logs

A creamy chicken stew which is sometimes unfairly seen as a way of doing something with left-over chicken, but is actually a great dish in itself. This is a slightly spicier variation with a little more flavour than the standard version.

This version would serve 4 to 6, depending on the level of hunger.

You’ll need 600g of chicken breast, pre-cut is fine, 4 dl cream, a bell pepper, 6 mushrooms, one fresh chili fruit, 4 tbsp of flour, 2 tbsp powdered smoked pepper, 3 cloves of pressed or minced garlic, some chicken stock; I used a prepackaged cube enough for 5 dl, roughly 2 tbsp of soy sauce, olive oil, butter, salt and black pepper.

If you’ve bought chicken filets, cut them into smaller cubes. Slice and dice the bell pepper and chili fruit. Halve the mushrooms, then cut them into slices.

To save a few minutes you can use two pans at once. Add some oil and butter to a Dutch oven and fry the chicken there, while at the same time adding butter to a frying pan on another burner to fry the mushrooms in. If using the same pan, just remove the chicken when it’s lightly browned, and return it after the mushrooms are browned.

When the chicken has gained some colour, add the garlic and smoked pepper and stir. Pour the fried mushrooms from the other pan into the stewing pan and add the bell pepper and chili. When the bell peppers have fried a few minutes, add 3 tbsps of flour evenly over the ingredients and stir to mix.

Let the concoction fry a moment longer, then add the cream and soy sauce. Pour approximately 2 dl of water, or chicken stock if you have it prepared, into the pan so that all the ingredients are covered. If you don’t have pre-made chicken stock, add a prepackaged cube here.

While stewing, check the level of salt and pepper and add to taste. After approximately 20-30 minutes the stew should be ready.

If you started heating a pan of water right after frying the mushrooms, to boil some basmati rice, then both should be ready to serve at the same time.

List of ingredients

Chicken
Cream
Bell pepper
Mushrooms
Fresh chili
Garlic
Flour
Chicken stock
Powdered smoked pepper
Soy sauce
Olive oil
Butter
Salt
Black pepper

So, who made it first?
Chicken à la King is a classic American dish with a somewhat disputed history. The exact origin of Chicken à la King is unclear, and there are several competing claims as to who first created the dish. One popular story attributes its creation to a chef at the Brighton Beach Hotel in Brighton Beach, New York, in the late 19th century. Another claim suggests it was invented by chef George Greenwald at the Claridge Hotel in Atlantic City, New Jersey, around the same time.
Regardless of its exact origin, Chicken à la King gained popularity in the early 20th century and became a fixture on the menus of luxury hotels and restaurants in the United States. It was considered a gourmet dish and often served as an elegant entrée.
While it may not be as common today, it still holds a nostalgic place in American culinary history and can occasionally be found on restaurant menus.

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