304 - Morning After
Chicken a la King
When was the last time you heard of, or better still tasted a really good version of Chicken a la King? Here’s an update to this classic and simple recipe.
Ingredients: Serves four
- Roasted Chicken - about 1 1/2 cups - chopped into bite-sized pieces (you can also use roast beef)
- 1 medium white onion, chopped
- 3/4 cup of chopped celery
- 1/4 cup of all purpose flour
- 2 tbsp vegetable oil
- 2 cups of chicken stock
- 1 cup frozen peas
- 1 cup of frozen carrots
- 1 cup of frozen corn
- 2 tbsp chopped parsley
- white bread
Heat the vegetable oil in a large skillet on medium high heat. Add the onions and celery and brown. Add the flour and stir so that the flour cooks on the heat. After a few moments, pour in the chicken stock and continue to stir as the liquid thickens. Remove from the heat and place to the side. Next add in the remaining ingredients and stir so that the dish becomes thick and creamy. Return to the stove top and allow it to warm slowly. Add salt and crushed black pepper to taste.
Serve between two pieces of white bread garnished with carrots and parsley. Delicious!
Here’s an option if you don’t want to use chicken. How about Beef a la Queen? We used 1½ cups of diced roast beef instead of the chicken, 1½ cups of chicken stock and ½ cup of white wine. For the vegetables, we used baby carrots, roasted corn and snow peas. In terms of presentation, use whole wheat or rye instead of white bread.