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{{#seo:
|title=Chicken à la King, British recipe
|titlemode=replace
|keywords=#butter #mushrooms #chickenalaking #chicken #sherry #stock #diced #paprika #lemonjuice #flour #peppers
|hashtagrev=032020
|description=The origin of this dish is disputed, some accounts crediting various restaurants in the USA or Claridge's in London with its creation
}}

The origin of this dish is disputed, some accounts crediting various restaurants in the USA or Claridge's in London with its creation. The earliest known mention of the recipe was in the New York Times in 1893, however Constance Spry states that

''Early recipes for this dish, dating back to the days of King William [possibly IV], said breast of [[Chicken|chicken]] only might be used, but later recipes indicate the whole of the bird, provided it is young and tender''.

It is indicated therefore that the recipe could date from the early 19th century, but it did not become a popular dish until the 20th century.
{{recipesummary
|TotalCalories = 1659
|PortionCalories = 414
|DatePublished=20th April 2013
|Author=JuliaBalbilla
|ImageComment =
|Servings = 4-6
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 20 minutes
|CookTime = 20 minutes
|Image = [[Image:Chicken a la King recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Best with pasta''

4.9/5

That's my view, anyway!

 [[User:NonLoggedInUser|NonLoggedInUser]] 
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{{RecipeIngredients

| 225g small [[Mushrooms|mushrooms]], wiped
| A little [[Butter|butter]]
| [[Salt]], to taste
| 60g extra [[Butter|butter]]
| 2 green (or one each of green and red) [[Peppers|peppers]], [[Diced|diced]]
| 30g [[Flour|flour]]
| Pinch of Hungarian [[Paprika|paprika]]
| 340g cold, cooked [[Chicken|chicken]] [[Meat|meat]], finely [[Diced|diced]]
| 430ml [[Stock|stock]] made with half [[Chicken stock|chicken stock]] and half [[Milk|milk]] or [[Cream|cream]]
| 50ml [[Sherry|sherry]]
| A dash of [[Lemon juice|lemon juice]]

}}

===[[Mise en place]]===

* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4), [fan [[Oven|oven]] 160° C & reduce cooking time by 10 mins per hour]
===Method===

{{RecipeMethod

| Place the [[Mushrooms|mushrooms]] in a greased [[Baking|baking]] dish and put a little dab of [[Butter|butter]] on each one.
| Lightly season with the [[Salt|salt]], cover with [[Foil|foil]] and [[Bake|bake]] for 15-25 minutes until the [[Mushrooms|mushrooms]] are soft.
| Meanwhile, melt the 60g [[Butter|butter]] in a saucepan.
| Add the [[Peppers|peppers]] and sauté until soft.
| Add the [[Flour|flour]] and cook gently for 4-5 minutes, stirring regularly.
| Add the [[Paprika|paprika]] and cook for a few seconds more.
| Gently stir in the [[Stock|stock]] and [[Sherry|sherry]] and bring to the [[Boil|boil]].
| Add the [[Chicken|chicken]], the [[Baked|baked]] [[Mushrooms|mushrooms]] (with their liquid) and the [[Lemon juice|lemon juice]].
| Heat through and serve in a warm serving dish.
}}
===Serving suggestions===
Can be served mixed [[Pasta|pasta]] or on a bed of [[Rice|rice]], with [[Vegetables|vegetables]] or as a topping for [[Baked potatoes|baked potatoes]]. Alternatively trying serving on toast or with [[Croutons|croûtons]] or as a filling for a roll with [[The crumb|the crumb]] hollowed out.
===Recipe source===

* Adapted from a recipe in ''The Constance Spry Cookery Book'' by Constance Spry and Rosemary Hume (1956)

{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:North American recipes]]
[[Category:Main courses]]
[[Category:Snacks and light bites]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]
[[Category:Favourite recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/chickenalaking|#chickenalaking]] [[Special:Search/chicken|#chicken]] [[Special:Search/sherry|#sherry]] [[Special:Search/stock|#stock]] [[Special:Search/diced|#diced]] [[Special:Search/paprika|#paprika]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/flour|#flour]] [[Special:Search/peppers|#peppers]]
</code>

Chicken à la King - Revision history

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