Chicken a la King III: A Decadent and Delicious Comfort Food Recipe

Chicken a la King is a classic dish, a creamy, comforting concoction that’s been gracing tables for generations. While its exact origins are shrouded in a bit of mystery, its deliciousness is undeniable. This recipe, which we’re calling “Chicken a la King III,” builds upon the traditional foundation with a few modern tweaks and a focus on rich, layered flavor. It’s perfect for a weeknight dinner, a cozy weekend meal, or even a special occasion. Get ready to experience Chicken a la King like never before!

What Makes Chicken a la King III Special?

Many Chicken a la King recipes stick to basic ingredients – chicken, mushrooms, peas, and a cream sauce. This version amplifies the flavor profile by incorporating:

* **Sherry or Dry White Wine:** A splash of sherry or dry white wine adds depth and complexity to the sauce, deglazing the pan and infusing the dish with a subtle aromatic note.
* **Chicken Broth (Homemade if Possible!):** Using high-quality chicken broth, preferably homemade, elevates the overall richness of the sauce. Store-bought is fine, but look for low-sodium options so you can control the saltiness.
* **Fresh Herbs:** Fresh thyme and parsley brighten the dish and add a touch of freshness that balances the richness of the cream sauce.
* **Variety of Vegetables:** While mushrooms and peas are staples, adding diced bell peppers and celery provides additional texture and nutritional value.
* **Proper Thickening:** We’ll use a roux (butter and flour) to create a stable and creamy sauce that won’t separate. This ensures a smooth and luxurious texture.

## Ingredients You’ll Need

* **Chicken:**
* 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (about 1-inch cubes)
* **Vegetables:**
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 1 cup sliced cremini mushrooms
* 1/2 cup diced red bell pepper
* 1/2 cup diced green bell pepper
* 1/2 cup diced celery
* 1 cup frozen peas
* 1/4 cup pimientos, diced (optional)
* **Sauce:**
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth (low-sodium preferred)
* 1/2 cup heavy cream
* 1/4 cup dry sherry or dry white wine (optional)
* 1 tablespoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon dried thyme
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* **Serving:**
* Cooked rice, puff pastry shells, toast points, or biscuits for serving

## Step-by-Step Instructions

**1. Prepare the Chicken:**

* Pat the chicken pieces dry with paper towels. This helps them brown properly. Season generously with salt and pepper.

**2. Sauté the Vegetables:**

* In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
* Add the sliced mushrooms, diced bell peppers, and celery to the skillet. Cook until the vegetables are tender-crisp, about 5-7 minutes.
* Remove the vegetables from the skillet and set aside.

**3. Brown the Chicken:**

* Add the chicken to the same skillet. Cook in batches, if necessary, to avoid overcrowding the pan. Overcrowding will steam the chicken instead of browning it. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes per batch. Ensure the internal temperature reaches 165°F (74°C).
* Remove the chicken from the skillet and set aside.

**4. Make the Roux:**

* In the same skillet, melt the remaining 1/4 cup of butter over medium heat.
* Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden. This is your roux, the thickening agent for the sauce.

**5. Create the Cream Sauce:**

* Slowly whisk in the chicken broth, a little at a time, ensuring there are no lumps. Continue whisking until the sauce is smooth.
* Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
* Stir in the heavy cream, sherry or dry white wine (if using), Dijon mustard, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.

**6. Combine Everything:**

* Return the cooked vegetables and chicken to the skillet with the cream sauce.
* Stir in the frozen peas and pimientos (if using). Cook until the peas are heated through, about 2-3 minutes.
* Stir in the fresh parsley.

**7. Serve:**

* Serve the Chicken a la King hot over cooked rice, puff pastry shells, toast points, or biscuits. Garnish with extra fresh parsley, if desired.

## Tips and Tricks for the Best Chicken a la King III

* **Use High-Quality Ingredients:** The better the ingredients, the better the final dish will taste. Opt for fresh vegetables, high-quality chicken broth, and good-quality sherry or white wine.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook it just until it’s cooked through and no longer pink inside.
* **Adjust the Sauce Thickness:** If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
* **Make it Ahead:** Chicken a la King can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little chicken broth if necessary to thin the sauce.
* **Customize the Vegetables:** Feel free to add other vegetables you enjoy, such as asparagus, carrots, or water chestnuts.
* **Add a Touch of Heat:** For a little kick, add a pinch of red pepper flakes to the sauce.
* **Don’t Skip the Deglazing:** Deglazing the pan with sherry or white wine is crucial for adding depth of flavor. It helps lift up all the browned bits from the bottom of the pan, which are packed with flavor.
* **Use Fresh Herbs:** Fresh herbs make a significant difference in the overall flavor of the dish. If you don’t have fresh herbs, you can use dried herbs, but use half the amount.

## Serving Suggestions

Chicken a la King is incredibly versatile and can be served in a variety of ways:

* **Over Rice:** This is the most classic and traditional way to serve Chicken a la King. Fluffy white rice or brown rice works well.
* **In Puff Pastry Shells:** For a more elegant presentation, serve Chicken a la King in individual puff pastry shells.
* **On Toast Points:** Toast points are a great option for a light lunch or appetizer.
* **With Biscuits:** Warm, flaky biscuits are a comforting and delicious accompaniment to Chicken a la King.
* **Over Noodles:** Egg noodles or fettuccine noodles are another great option for serving Chicken a la King.
* **In Vol-au-vents:** Similar to puff pastry shells, vol-au-vents are small, hollow cases made of puff pastry that are perfect for filling with Chicken a la King.

## Variations on Chicken a la King III

While this recipe is delicious as is, here are a few variations you can try:

* **Seafood a la King:** Substitute the chicken with shrimp, scallops, or crabmeat for a seafood version.
* **Turkey a la King:** Use leftover turkey instead of chicken, especially after Thanksgiving or Christmas.
* **Vegetarian a la King:** Replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth for a vegetarian option.
* **Spicy Chicken a la King:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
* **Cream Cheese Chicken a la King:** Add a couple of tablespoons of cream cheese to the sauce for extra creaminess.

## Storage Instructions

* **Refrigerator:** Store leftover Chicken a la King in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little chicken broth if necessary to thin the sauce.
* **Freezer:** Chicken a la King can be frozen, but the texture of the sauce may change slightly after thawing. Store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 20-30g

(Note: Nutritional information can vary based on specific ingredients and serving size.)

## Why You’ll Love This Recipe

Chicken a la King III is more than just a recipe; it’s an experience. It’s the warm embrace of comfort food, elevated with layers of flavor that tantalize the taste buds. It’s a dish that’s both familiar and exciting, perfect for impressing guests or simply enjoying a cozy night in. With its creamy texture, savory flavors, and versatile serving options, Chicken a la King III is sure to become a new family favorite.

## Final Thoughts

Chicken a la King III is a testament to the fact that classic recipes can always be improved upon. By incorporating a few key ingredients and techniques, we’ve created a dish that’s both incredibly delicious and satisfying. So, gather your ingredients, put on your apron, and get ready to experience the magic of Chicken a la King like never before. Bon appétit!

## Recipe Card

**Chicken a la King III**

A decadent and delicious comfort food recipe with rich, layered flavor.

**Prep Time:** 20 minutes
**Cook Time:** 30 minutes
**Total Time:** 50 minutes
**Servings:** 6

**Ingredients:**

* 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 1 cup sliced cremini mushrooms
* 1/2 cup diced red bell pepper
* 1/2 cup diced green bell pepper
* 1/2 cup diced celery
* 1 cup frozen peas
* 1/4 cup pimientos, diced (optional)
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth (low-sodium preferred)
* 1/2 cup heavy cream
* 1/4 cup dry sherry or dry white wine (optional)
* 1 tablespoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon dried thyme
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Cooked rice, puff pastry shells, toast points, or biscuits for serving

**Instructions:**

1. Pat the chicken pieces dry and season with salt and pepper.
2. Heat olive oil and 1 tablespoon butter in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
3. Add mushrooms, bell peppers, and celery to the skillet. Cook until tender-crisp.
4. Remove vegetables from the skillet and set aside.
5. Add chicken to the skillet and cook until browned and cooked through. Remove and set aside.
6. Melt remaining 1/4 cup butter in the same skillet. Whisk in flour and cook for 1-2 minutes until golden.
7. Slowly whisk in chicken broth until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened slightly.
8. Stir in heavy cream, sherry or white wine (if using), Dijon mustard, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.
9. Return vegetables and chicken to the skillet with the cream sauce.
10. Stir in frozen peas and pimientos (if using). Cook until peas are heated through.
11. Stir in fresh parsley.
12. Serve hot over rice, puff pastry shells, toast points, or biscuits.

**Notes:**

* Use high-quality ingredients for the best flavor.
* Don’t overcook the chicken.
* Adjust sauce thickness as needed with chicken broth or by simmering.
* Can be made ahead and reheated.
* Customize vegetables to your liking.

Enjoy!