Chicken A La King
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Onion (finely chopped)1
Salt3 tbsps
Butter1 cup
White Wine2.5 cups
Chicken Stock1 cup
Heavy Cream1 cup
Pea (frozen)2 tbsps
Tarragon (fresh, chopped)6 each
Pastry Shells (puff-)2 tbsps
Chives (finely chopped)Directions:
1
Cool and store for a make-ahead meal
2
Reheat over medium heat
3
Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan
4
Add the celery, onions, carrots and bay leaf and season with a little salt and pepper
5
Cook, stirring frequently, for about 7 to 8 minutes
6
Add the red bell pepper and continue to cook for an additional 2 to 3 minutes
7
Scoot the veggies over to the sides and add the butter to the center of the skillet
8
Once the butter has melted, add the flour and cook for about 1 minute
9
Whisk in the white wine, chicken stock and cream
10
Bring the liquids up to a simmer, then add the chicken pieces
11
Bring back up to a simmer and add the asparagus
12
Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more
13
To serve: Add the peas and tarragon to the a la King mixture and stir to combine
14
Adjust seasoning
15
Preheat the oven according to package directions for the puff-pastry shells
16
Arrange the shells on a nonstick baking sheet, then place in oven
17
Bake until golden, remove from oven and let cool
18
Serve mixture filling and spilling over the pastry cups, 2 per person
19
Garnish each dish with noodles and chives