Chicken a la King Food Network

• Total: 1 hr 10 min

• Prep: 25 min
• Cook: 45 min

• Yield: 4 servings
• Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 16 servings Calories285 Total Fat15 gSaturated Fat6 gCarbohydrates13 gDietary Fiber1 gSugar4 gProtein23 gCholesterol72 mgSodium403 mg

• Total: 1 hr 10 min

• Prep: 25 min
• Cook: 45 min

• Yield: 4 servings
• Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 16 servings Calories285 Total Fat15 gSaturated Fat6 gCarbohydrates13 gDietary Fiber1 gSugar4 gProtein23 gCholesterol72 mgSodium403 mg

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1/4 cup plus 1 tablespoon unsalted butter

2 large shallots, minced

6 tablespoons all-purpose flour

1/4 cup dry sherry

3 3/4 cups chicken broth, homemade or low-sodium canned

6 sprigs plus 1 tablespoon minced flat-leaf parsley

1 sprig fresh thyme

1 teaspoon kosher salt, plus more, to taste

1/2 teaspoon freshly ground black pepper, plus more, to taste

Pinch cayenne pepper

Pinch freshly grated nutmeg

1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices

1/2 cup creme fraiche or heavy cream

4 cups 1-inch cubed poached chicken, recipe follows

1 tablespoon snipped fresh chives

Serving suggestions: Buttered noodles, toast points, biscuits, or crepes

Poached Chicken:

10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds chicken breasts halves, on the bone and fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium canned

1. In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently. 
2. Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche. 
3. Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.

Poached Chicken:

1. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. 
2. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin. 
3. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. 
4. Yield: 4 to 6 servings

Categories:

• Level: Easy

• Total: 2 hr 40 min
• Active: 1 hr 10 min

• Yield: Serves 6
• Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 20 servings Calories306 Total Fat16 gSaturated Fat5 gCarbohydrates23 gDietary Fiber2 gSugar2 gProtein17 gCholesterol60 mgSodium405 mg

• Level: Easy

• Total: 2 hr 40 min
• Active: 1 hr 10 min

• Yield: Serves 6
• Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 20 servings Calories306 Total Fat16 gSaturated Fat5 gCarbohydrates23 gDietary Fiber2 gSugar2 gProtein17 gCholesterol60 mgSodium405 mg

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3 ribs celery, thinly sliced on bias

1 large onion, finely chopped

2 carrots, thinly sliced on bias

1 fresh bay leaf

Salt and pepper

1/2 red bell pepper, thinly sliced into strips

3 tablespoons butter

3 heaping tablespoons all-purpose flour

1/2 cup white wine

2 1/2 cups chicken stock

1/2 cup heavy cream

4 boneless, skinless chicken breasts, cut into bite-size pieces

1/2 pound thin asparagus, cut into 1-inch pieces on a long angle

1 cup frozen peas

2 tablespoons fresh tarragon, chopped

2 packages (4 to 6 each) puff-pastry shells

1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)

2 tablespoons chives, finely chopped

1. Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
2. To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
3. Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
4. Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

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