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

Scale

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.

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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.