Various dishes of chicken “à la Reine” and “à la Royale” have appeared in cookbooks since as early as 1665, mostly without recipes; there is no indication that they are similar to the modern Chicken à la King.
However, the recipe was mentioned in The New York Times in 1893,and early published recipes appeared in 1900.
This is one of the easiest recipes I know. We very rarely make it, but it is a great tasty standby dish.
CHICKEN A LA KING
Ingredients:
- 3.5 oz margarine or olive oil
- 7 oz mushrooms, sliced
- 1 green pepper, chopped
- 1 small onion, finely diced
- 3 oz flour
- 1 1/2 pintschicken stock
- 24 oz diced cooked chicken
- Salt and pepper
- Paprika or ground nutmeg
- Cornflour
- Splash of kosher sherry.
Method:
- Melt the marge or splash the olive oil and fry the mushrooms, onion and pepper until soft.
- Stir in the flour and then the stock and cook for 2-3 minutes, remove from the heat and continue to stir until it thickens.
- Add the cooked chicken, season to taste and add the sherry, if you wish.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
