Chicken a la King is a recipe straight out of my childhood. It’s tender, moist chicken cooked in a mushroom and pimiento sauce.
We’re reaching back in the vintage files for another golden oldie recipe today – Chicken a la King. Just in case you’ve never had Chicken a la King before, it’s another one of those delicious old recipes that people just don’t seem to make very much these days. It contains bite-size pieces of moist chicken in a creamy mushroom and pimiento sauce. It’s one of those lick-your-plate clean recipes. For real.
I feel quite sure that Chicken à la King has its roots somewhere in French cuisine. Maybe it’s the cream sauce. Maybe it’s the mushrooms. But even so, I always think of it as being decidedly Southern.
It was a dinner party staple when I was growing up and also made frequent appearances on our Sunday dinner menu. My recipe below gives you instructions for making it all at once. However, you can also cook your chicken in advance and then proceed with the deboning when you’re ready to make the recipe.
Also, if you don’t mind using a pressure cooker, you can speed the process up significantly by cooking your chicken that way. Your choice!
Chicken a la King is a recipe straight out of my childhood. It's tender, moist chicken cooked in a mushroom and pimiento sauce. Click To Tweet
How to Make Chicken a la King
Make an Aromatic Broth to Start
Start by cooking a whole chicken in water with some lovely aromatic seasonings. Celery, carrot, whole allspice, peppercorns and an onion stuck with whole cloves make a delicious stock! I always leave the peel on my onion when making chicken stock. It gives a pretty golden color to the finished stock.
You’ll have quite a bit of stock, but you only need one cup for this recipe. Take that out and freeze the rest – it will make a wonderful chicken soup later!
Prepare the Chicken
Once your chicken is done and has cooled, remove all the meat and discard the skin and bones. Cut the meat into bite-size pieces. Set that aside for now.
Make the Sauce
Melt two tablespoons of the butter in a large pan. Add the flour and stir together with a wire whisk until well blended. Add the cup of chicken stock and whisk rapidly until smooth and well blended. Cook for about five minutes, stirring frequently. Stir in the half-and-half and simmer for an additional ten minutes. Taste and add salt and pepper if needed. Add the lemon juice.
Beat the egg yolks in a small bowl. To the yolks, add 1/2 cup of the hot sauce mixture and stir rapidly. Scrape the yolk and sauce mixture back into the pan and bring barely to the simmer while stirring. Remove the pan from the heat.
Heat the remaining tablespoon of butter in a small skillet and add the sliced mushrooms. Cook stirring contantly until wilted and golden brown. Add the pimientos and Tabasco and continue cooking just long enough to heat the pimientos through.
Combine the Chicken and Sauce
Add the cubed chicken and mushroom mixture to the cream sauce. Stir together.
I’ve heard of people serving Chicken à la King over thin pasta, but the traditional service is over toast points. Or, if you’re serving it for a luncheon, puff pastry shells are nice.
(Note: to make toast points – preheat the oven to 325 degrees. Remove crust from 4-5 slices of bread. Cut across the bread to create triangles. Spray each side of the bread with cooking spray and place on a baking sheet. Bake until toasted and slightly crispy. May be made ahead of time.)
Enjoy!
More Chicken Recipes on Never Enough Thyme:
Chicken a la King Recipes from Other Bloggers:
- Back to the Cutting Board’s Chicken à la King
- Chicken à la King in Toast Cups from Culinary in the Country
- Epicurious’ recipe for Chicken a la King
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Chicken a la King
Tender pieces of chicken cooked in a mushroom and pimiento cream sauce.
Ingredients
- 1 whole chicken (under 4 pounds if possible)
- 6 cups water
- 1 bay leaf
- 1 small onion stuck with 2 whole cloves
- 2 whole allspice
- 1 carrot, peeled and cut in large pieces
- 3 ribs celery cut in large pieces
- 1 ½ tsp. salt
- 8 peppercorns
- 3 tblsp. butter
- 2 tblsp. flour
- 1 cup half-and-half
- ½ tsp. ground black pepper
- 1 tsp. lemon juice
- 2 egg yolks, beaten
- 1 ½ cups sliced mushrooms
- ½ cup diced pimiento, drained
- 1/2 tsp. Tabasco
- 16 toast points
Instructions
- Place the chicken, water, bay leaf, onion, allspice, carrot, celery, salt and peppercorns in a large pot.
- Bring to the boil, reduce the heat and simmer, partly covered, for about 30 minutes or until the chicken is cooked through. Let the chicken cool in the broth.
- Strain the broth, reserving one cup of broth for this recipe and freeze or store the remainder for another use.
- Remove all the meat from chicken and discard the skin and bones. Cut the chicken into bite-size pieces. Set aside.
- Melt 2 tablespoons of the butter in a large skillet. Add the flour, stirring with a whisk.
- When blended, add the cup of reserved broth. Stir rapidly until the sauce is blended and smooth.
- Cook about five minutes, stirring frequently.
- Stir in the half-and-half and simmer for an additional 10 minutes. Taste and add salt and pepper if needed. Add the lemon juice.
- Beat the two egg yolks in a small bowl.
- Add ½ cup of the hot sauce mixture to the egg yolks and stir rapidly.
- Scrape the mixture back into the sauce and bring barely to the simmer while stirring. Remove pan from the heat.
- Heat the remaining tablespoon of butter in a small skillet and add the mushrooms.
- Cook, stirring constantly, until the mushrooms are wilted and nicely browned and most of the liquid has evaporated.
- Add the pimientos and Tabasco and stir well. Cook just long enough to heat the pimientos.
- Add the cubed chicken and the mushroom mixture to the sauce.Serve over toast points.
For the toast points:
- Preheat the oven to 325 degrees.
- Remove crust from 4-5 slices of bread.
- Cut across the bread to create triangles.
- Spray each side of the bread with cooking spray and place on a baking sheet.
- Bake until toasted and slightly crispy.
Notes
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 536Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 134mgSodium: 824mgCarbohydrates: 55gFiber: 4gSugar: 6gProtein: 31g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Rocky Mountain Woman says
My grandmother made a northern PA version of this with just peas and pimentos on toast. I loved it….
Joanne says
Oh my gosh! I remember when I used to eat meat and LOVED chicken ala king but it was from a can! Wonder if they still sell that stuff? I used to have it over toast.
I’ll have to use your recipe and make it for my husband. I know he’ll love it and it will be SO much better than what I rememeber.
Kathleen says
this looks wonderful!
claudia lamascolo/aka pegasuslegend says
My mom used to love this one, I never made it will have to give it a try… Florida is so hot during the summer months, this looks like a light meal, we love hotsauce!
Mari @ Mari's Cakes says
Lana another great recipe! Like Liv, I love tabasco. I am sure my family will enjoy this recipe :)
Lana says
I love Tabasco, too, Mari. God bless Mr. McIlhenny.
Barbara | Creative Culinary says
It is funny how some things we love get forgotten over time. I was just reminded the other day how much I actually love my meatloaf recipe which must be 35 years old (OK, probably love the sandwiches the day after even more!).
Here’s another one…so thanks for the memories and the reminder; it’s needs to get done!
Lana says
Barbara – I just love reviving some of these old recipes. Just because they’re not the latest fad doesn’t mean they’re not worth cooking from time to time, right?
[email protected] says
Oh Lana, I haven’t had this in YEARS. It’s time…
Lana says
Hope you enjoy it, Sommer. I’ve been on a vintage kick lately and am really enjoying some older recipes.
Alison @ ingredients, Inc. says
Such a great sunday casserole idea!
Drick says
I just love it, Momma used to make this all the time and I thought it was so fancy… maybe just the name…
I think so many church casseroles are based on this recipe, I know every time I start researching a chicken/mushroom dish, I am reminded of this one….
Lana says
My Mama used to make this a lot, too. It was one of her dinner party recipes :-)
Miss @ Miss in the Kitchen says
This just looks so filling and delicious. I could eat at your house everyday and be so happy! Not that you would take me on to raise or anything. :)
Lana says
Aw, thanks, Milisa. So sweet of you to say so.
Barbara Wiedemann says
What delightful pictures ! Especially the one with the whole onion. Never saw this done before. Delicious looking recipe. I certainly enjoy your presentations. Thank you.
Lana says
Thanks, Barbara. Yes, leaving the peel on the onion makes the stock a really pretty golden color.
liv says
Love Tabasco… and practically any recipe with it in it.
Lana says
Me, too, Liv! Tabasco makes almost anything better.