Introduction: Can a Dish Be Creamy, Comforting, and Packed with Elegance?
Craving a rich, creamy dish that’s both comforting and sophisticated? Chef John’s Chicken a la King is a classic, featuring tender roasted chicken, savory mushrooms, and sweet bell peppers in a velvety, sherry-infused sauce. Perfect for family dinners, special occasions, or a cozy meal, this dish is surprisingly easy to make yet feels indulgent. Ready to whip up a skillet of creamy goodness? Let’s dive into this delicious recipe!
Overview: Why Chef John’s Chicken a la King is a Timeless Classic
Chef John’s Chicken a la King is beloved for its luxurious sauce, tender chicken, and vibrant vegetables, making it a versatile comfort food. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 25-30 minutes to cook.
- Difficulty Level: Moderate—requires making a roux and simmering a sauce, but straightforward for home cooks.
- Why It’s Special: The combination of a creamy, sherry-spiked sauce, earthy mushrooms, and tender chicken creates a rich, elegant dish with a touch of spice. This recipe yields 4 servings, ideal for a small family or intimate gathering.
Perfect for cozy dinners, holiday meals, or any time you want a creamy, flavorful dish, this Chicken a la King is sure to impress.
Essential Ingredients
Chef John’s Chicken a la King uses pantry staples and fresh ingredients to create its signature rich, creamy flavor. Here’s what you’ll need for 4 servings:
- 6 tablespoons unsalted butter: Forms the base for the roux and adds richness.
- ½ pound sliced mushrooms: Adds earthy, umami depth.
- 2 large shallots, minced: Contributes a mild, sweet onion flavor.
- 1 cup diced sweet bell peppers: Adds color and mild sweetness (red, yellow, or orange work best).
- Salt and freshly ground black pepper to taste: Enhances and balances flavors.
- ⅓ cup all-purpose flour: Thickens the sauce into a creamy consistency.
- ¼ cup dry sherry: Adds a nutty, slightly sweet depth.
- 3 ½ cups chicken stock or broth: Forms the savory liquid base.
- 1 pinch freshly grated nutmeg: Adds warm, subtle complexity.
- 1 pinch cayenne pepper: Provides a gentle spicy kick.
- 2 teaspoons fresh thyme: Contributes earthy, herbal notes.
- 1 tablespoon chopped fresh Italian parsley: Adds fresh, herbaceous brightness.
- ⅓ cup creme fraiche or heavy cream: Creates a velvety, rich sauce.
- 4 cups cubed roasted chicken: The hearty protein base.
- Chopped fresh chives for garnish: Adds a fresh, oniony finish.
Why These Ingredients Matter
- Roasted Chicken: Provides tender, flavorful protein that pairs perfectly with the creamy sauce.
- Mushrooms and Bell Peppers: Add texture and earthy-sweet contrast.
- Sherry and Creme Fraiche: Elevate the sauce with tangy, nutty, and creamy notes.
- Nutmeg and Cayenne: Add subtle warmth and spice to balance the richness.
Substitutions and Variations
- Chicken: Use leftover chicken, rotisserie chicken, or poached chicken breasts for convenience.
- Creme Fraiche: Substitute with sour cream, heavy cream, or Greek yogurt for similar tanginess.
- Sherry: Replace with white wine, chicken broth, or a mix of broth and 1 teaspoon vinegar for a non-alcoholic version.
- Vegan Option: Use plant-based chicken, vegetable broth, vegan butter, and vegan cream or cashew cream.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or 2 tablespoons cornstarch.
- Spicy Chicken a la King: Increase cayenne to ¼ teaspoon or add a diced jalapeño with the bell peppers.
- Vegetable-Packed: Add ½ cup peas or diced carrots with the bell peppers for extra color and texture.
Step-by-Step Instructions
Making Chef John’s Chicken a la King is a straightforward process that yields a rich, creamy dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 6 tablespoons unsalted butter, ½ pound sliced mushrooms, 2 large shallots, 1 cup diced sweet bell peppers, salt, black pepper, ⅓ cup all-purpose flour, ¼ cup dry sherry, 3 ½ cups chicken stock or broth, nutmeg, cayenne pepper, 2 teaspoons fresh thyme, 1 tablespoon chopped Italian parsley, ⅓ cup creme fraiche or heavy cream, 4 cups cubed roasted chicken, and chopped chives.
- Slice mushrooms, mince shallots, dice bell peppers, cube chicken, and chop thyme, parsley, and chives.
Tip: Prep ingredients ahead to streamline cooking, as the process moves quickly.
Step 2: Cook the Mushrooms
- Melt 6 tablespoons unsalted butter in a large skillet over medium-high heat.
- Add ½ pound sliced mushrooms and a pinch of salt.
- Sauté until mushrooms release their moisture, then continue cooking until the moisture evaporates and mushrooms begin to brown, 8-10 minutes.
- Add 2 minced large shallots and cook, stirring, until softened, 3-4 minutes.
Tip: Cook mushrooms until well-browned to enhance their flavor.
Step 3: Make the Roux
- Reduce heat to medium.
- Stir in ⅓ cup all-purpose flour to coat the mushrooms.
- Cook, stirring, until the flour begins to turn golden, about 5 minutes, to form a roux.
Tip: Stir constantly to avoid burning the flour and ensure a smooth roux.
Step 4: Add Vegetables and Liquids
- Add 1 cup diced sweet bell peppers and cook, stirring, for about 1 minute.
- Pour in ¼ cup dry sherry and let sizzle for about 30 seconds.
- Stir in 3 ½ cups chicken stock or broth.
- Raise heat to medium-high and bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until slightly thickened, 10-15 minutes.
Tip: Scrape the pan while adding liquids to incorporate flavorful browned bits.
Step 5: Season and Add Chicken
- Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper.
- Stir in 2 teaspoons fresh thyme, 1 tablespoon chopped Italian parsley, ⅓ cup creme fraiche or heavy cream, and 4 cups cubed roasted chicken.
- Reduce heat to low and cook until chicken is heated through, about 5 minutes.
- Check seasonings and adjust with salt and black pepper as needed.
Tip: Stir gently to incorporate creme fraiche without curdling.
Step 6: Serve
- Serve hot over rice, egg noodles, toast, or biscuits (not included in ingredients but traditional for Chicken a la King).
- Top each serving with chopped fresh chives.
Tip: Serve immediately for the creamiest texture and vibrant flavors.
Assembly: Building the Perfect Chicken a la King
Making Chef John’s Chicken a la King is all about creating a creamy, flavorful dish with a luxurious sauce. Here’s how to make it shine:
- Mushrooms: Brown well for deep, earthy flavor.
- Roux: Cook until golden to ensure a smooth, rich sauce.
- Sauce: Simmer to thicken and meld flavors.
- Presentation: Serve over a starchy base to soak up the creamy sauce and highlight the chives.
Presentation Tips
- Garnish with extra chives or parsley for a fresh, colorful touch.
- Serve over wide egg noodles, rice, or buttery toast points for a classic pairing.
- Present in shallow bowls or plates to showcase the creamy sauce and colorful vegetables.
Storage and Make-Ahead Tips
Chef John’s Chicken a la King is great for leftovers and meal prep, as flavors deepen over time.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
- Freeze for up to 2 months in airtight containers (without noodles or rice); thaw in the fridge overnight before reheating. Add creme fraiche when reheating to prevent curdling.
- Make-Ahead:
- Prep mushrooms, shallots, bell peppers, and chicken a day ahead and refrigerate.
- Cook the sauce (without creme fraiche and chicken) a day in advance; add creme fraiche and chicken when reheating.
- Freeze the cooked sauce (before adding creme fraiche and chicken) for quick future meals; add fresh herbs and creme fraiche when serving.
Tip: Store sauce separately from noodles or rice to prevent sogginess.
Recipe Variations
Chef John’s Chicken a la King is versatile and easy to customize. Here are some fun twists:
- Turkey a la King: Use leftover roasted turkey instead of chicken, perfect for post-holiday meals.
- Vegetarian a la King: Replace chicken with extra mushrooms or plant-based chicken and use vegetable broth.
- Gluten-Free: Use gluten-free flour or 2 tablespoons cornstarch for the roux; serve with gluten-free noodles or rice.
- Spicy a la King: Increase cayenne to ¼ teaspoon or add a diced jalapeño with the bell peppers.
- Cheesy a la King: Stir in ½ cup shredded Cheddar or Parmesan with the creme fraiche for extra richness.
Conclusion: Savor the Creamy Elegance!
Chef John’s Chicken a la King is the dish that brings rich, creamy comfort to every bite. With its tender chicken, earthy mushrooms, and velvety, sherry-infused sauce, it’s a perfect meal for cozy dinners, special occasions, or indulgent cravings. Easy to make with a big flavor payoff, this Chicken a la King is sure to become a favorite. So, grab your skillet, simmer this classic, and enjoy a plate of creamy goodness. We’d love to hear how your Chicken a la King turns out—share your creations in the comments or on social media!
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Chef John’s Chicken a la King
Description
Craving a rich, creamy dish that’s both comforting and sophisticated? Chef John’s Chicken a la King is a classic, featuring tender roasted chicken, savory mushrooms, and sweet bell peppers in a velvety, sherry-infused sauce
Ingredients
Chef John’s Chicken a la King uses pantry staples and fresh ingredients to create its signature rich, creamy flavor. Here’s what you’ll need for 4 servings:
- 6 tablespoons unsalted butter: Forms the base for the roux and adds richness.
- ½ pound sliced mushrooms: Adds earthy, umami depth.
- 2 large shallots, minced: Contributes a mild, sweet onion flavor.
- 1 cup diced sweet bell peppers: Adds color and mild sweetness (red, yellow, or orange work best).
- Salt and freshly ground black pepper to taste: Enhances and balances flavors.
- ⅓ cup all-purpose flour: Thickens the sauce into a creamy consistency.
- ¼ cup dry sherry: Adds a nutty, slightly sweet depth.
- 3 ½ cups chicken stock or broth: Forms the savory liquid base.
- 1 pinch freshly grated nutmeg: Adds warm, subtle complexity.
- 1 pinch cayenne pepper: Provides a gentle spicy kick.
- 2 teaspoons fresh thyme: Contributes earthy, herbal notes.
- 1 tablespoon chopped fresh Italian parsley: Adds fresh, herbaceous brightness.
- ⅓ cup creme fraiche or heavy cream: Creates a velvety, rich sauce.
- 4 cups cubed roasted chicken: The hearty protein base.
- Chopped fresh chives for garnish: Adds a fresh, oniony finish.
Why These Ingredients Matter
- Roasted Chicken: Provides tender, flavorful protein that pairs perfectly with the creamy sauce.
- Mushrooms and Bell Peppers: Add texture and earthy-sweet contrast.
- Sherry and Creme Fraiche: Elevate the sauce with tangy, nutty, and creamy notes.
- Nutmeg and Cayenne: Add subtle warmth and spice to balance the richness.
Substitutions and Variations
- Chicken: Use leftover chicken, rotisserie chicken, or poached chicken breasts for convenience.
- Creme Fraiche: Substitute with sour cream, heavy cream, or Greek yogurt for similar tanginess.
- Sherry: Replace with white wine, chicken broth, or a mix of broth and 1 teaspoon vinegar for a non-alcoholic version.
- Vegan Option: Use plant-based chicken, vegetable broth, vegan butter, and vegan cream or cashew cream.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or 2 tablespoons cornstarch.
- Spicy Chicken a la King: Increase cayenne to ¼ teaspoon or add a diced jalapeño with the bell peppers.
- Vegetable-Packed: Add ½ cup peas or diced carrots with the bell peppers for extra color and texture.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 6 tablespoons unsalted butter, ½ pound sliced mushrooms, 2 large shallots, 1 cup diced sweet bell peppers, salt, black pepper, ⅓ cup all-purpose flour, ¼ cup dry sherry, 3 ½ cups chicken stock or broth, nutmeg, cayenne pepper, 2 teaspoons fresh thyme, 1 tablespoon chopped Italian parsley, ⅓ cup creme fraiche or heavy cream, 4 cups cubed roasted chicken, and chopped chives.
- Slice mushrooms, mince shallots, dice bell peppers, cube chicken, and chop thyme, parsley, and chives.
Tip: Prep ingredients ahead to streamline cooking, as the process moves quickly.
Step 2: Cook the Mushrooms
- Melt 6 tablespoons unsalted butter in a large skillet over medium-high heat.
- Add ½ pound sliced mushrooms and a pinch of salt.
- Sauté until mushrooms release their moisture, then continue cooking until the moisture evaporates and mushrooms begin to brown, 8-10 minutes.
- Add 2 minced large shallots and cook, stirring, until softened, 3-4 minutes.
Tip: Cook mushrooms until well-browned to enhance their flavor.
Step 3: Make the Roux
- Reduce heat to medium.
- Stir in ⅓ cup all-purpose flour to coat the mushrooms.
- Cook, stirring, until the flour begins to turn golden, about 5 minutes, to form a roux.
Tip: Stir constantly to avoid burning the flour and ensure a smooth roux.
Step 4: Add Vegetables and Liquids
- Add 1 cup diced sweet bell peppers and cook, stirring, for about 1 minute.
- Pour in ¼ cup dry sherry and let sizzle for about 30 seconds.
- Stir in 3 ½ cups chicken stock or broth.
- Raise heat to medium-high and bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until slightly thickened, 10-15 minutes.
Tip: Scrape the pan while adding liquids to incorporate flavorful browned bits.
Step 5: Season and Add Chicken
- Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper.
- Stir in 2 teaspoons fresh thyme, 1 tablespoon chopped Italian parsley, ⅓ cup creme fraiche or heavy cream, and 4 cups cubed roasted chicken.
- Reduce heat to low and cook until chicken is heated through, about 5 minutes.
- Check seasonings and adjust with salt and black pepper as needed.
Tip: Stir gently to incorporate creme fraiche without curdling.
Step 6: Serve
- Serve hot over rice, egg noodles, toast, or biscuits (not included in ingredients but traditional for Chicken a la King).
- Top each serving with chopped fresh chives.
Tip: Serve immediately for the creamiest texture and vibrant flavors.
FAQs
1. Why is my sauce too thick?
Thick sauce may need more broth or milk. Add ¼ cup at a time and simmer until desired consistency.
2. Can I use raw chicken?
No, use cooked roasted chicken for safety and texture; raw chicken won’t cook properly in the short heating time.
3. Is this recipe gluten-free?
Not as written, but use gluten-free flour or cornstarch and serve with gluten-free noodles or rice.
4. Why is my sauce lumpy?
Lumpy sauce results from adding flour or liquids too quickly. Stir flour in gradually and whisk liquids vigorously.
5. Can I make this ahead?
Yes, cook the sauce (without creme fraiche and chicken) a day ahead; add creme fraiche and chicken when reheating.
6. Can I omit the sherry?
Yes, replace with additional chicken broth or a mix of broth and 1 teaspoon vinegar for acidity.
7. What are the health benefits of this dish?
Chicken provides protein, mushrooms and peppers add vitamins, but the sauce is rich in fat—enjoy with a light side.