She Strengthens

A Savory Delight: Classic Chicken à la King

This beloved dish has been a staple of fine dining for over a century, with its origins tracing back to late 19th-century New York. Despite its murky beginnings, one thing is certain – this rich and creamy sauce, paired with tender chicken and peas, is a true culinary masterpiece.

Streamlining the Recipe

To save time, consider substituting 4 cups of shredded meat from a whole rotisserie chicken or leftover turkey. This shortcut will shave off approximately 45 minutes from the overall preparation time.

Yield and Difficulty

This recipe yields 6 to 8 servings (about 6 cups) and is classified as easy, with a total preparation time of 2 hours.

Ingredients

• 3 1/2 pounds bone-in chicken breasts and whole chicken legs (about 2 each), or 4 cups cooked and shredded chicken
• 2 tablespoons olive oil
• 1 ounce dried porcini mushrooms (about 1 cup)
• 1 cup boiling water
• 5 sprigs fresh Italian parsley
• 1 bunch fresh tarragon
• 8 ounces cremini mushrooms, cleaned and stems trimmed
• 2 medium shallots
• 2 cups low-sodium chicken broth or stock
• 4 tablespoons unsalted butter (1/2 stick)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 5 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup shelled fresh or frozen peas (about 4 1/2 ounces, thawed if frozen)
• 1 tablespoon dry or amontillado sherry

Preparing the Chicken

Preheat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with olive oil and season generously with salt and pepper. Place on a baking sheet and roast until an instant-read thermometer registers 160°F, about 45 to 50 minutes.

Soaking the Mushrooms

Meanwhile, place the porcini mushrooms in a medium bowl, cover with boiling water, and let sit for 20 minutes. Finely chop the parsley and tarragon leaves (you will need 1 tablespoon of each) and set aside together in a small bowl. Slice the cremini mushrooms 1/4 inch thick and set aside in a medium bowl. Finely chop the shallots, place in a small bowl, and set aside.

Creating the Sauce

Heat the butter in a large frying pan over medium heat until foaming. Add the chopped shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the cremini mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the measured salt and pepper and the chopped porcinis and stir to combine. Sprinkle in the flour and stir to coat the mushroom mixture. Cook, stirring often, until the raw taste has cooked out of the flour, about 3 minutes. Slowly whisk in the chicken stock mixture, whisking out any lumps. Add the milk and cream, increase the heat to medium high, and bring to a boil, whisking occasionally. Reduce the heat to low and simmer, whisking occasionally, until the sauce is smooth and thickened, about 10 to 15 minutes.

Assembling the Dish

When the mushroom sauce is ready, stir in the chicken, peas, sherry, and chopped tarragon and parsley and cook until warmed through, about 5 minutes. Taste and season with salt and pepper as needed. Serve immediately over rice, pasta, toast, or puff pastry.