- Craig Claiborne born (1920)
Chicken à la King
- 3 boneless, skinless chicken breasts
- 6 Tablespoons olive oil
- Salt and pepper, to taste
- 4 Cups chicken stock
- 1 stick butter
- 8 Ounces mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 3 stalks celery, chopped
- One 16-ounce can Pillsbury Buttermilk Biscuits
- 1 chicken bouillon cube
- 1/2 Cup all-purpose flour
- One 10-ounce frozen package garden peas, thawed
- 1 Cup heavy cream, at room temperature
I'm going to let you in on a little secret.
When it comes to chicken stews, there's one ingredient that I like to use to really make them pop on the flavor scale: chicken bouillon. I used to scoff at the idea of using it, but it actually adds a ton of flavor to a dish and should not be overlooked. It's what gives my chicken à la king (or chicken pot pie, or chicken noodle soup) that extra something. There's nothing better than a bite of this stew with a Pillsbury biscuit, and I recommend you tear your biscuit into two and place half on the bottom and half on the top so you make sure you get that bite every single time.
All right, I've told you, but now I'm going to have to kill you.
See all stew recipes.
Preheat the oven to 375 degrees.
Brush the chicken breasts with 3 tablespoons of the olive oil and season them with salt and pepper, to taste. Roast on a baking sheet in the oven until cooked through, about 15 minutes.
Meanwhile, place the chicken stock in a small saucepan and heat on low. In a large saucepot or Dutch oven, heat the remaining olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms, season with salt and pepper, to taste, and sauté until they have released their juices, about 5 minutes. Add the onion, garlic, carrots, and celery, season again, and sauté until all of the vegetables have been cooked down and the onion is translucent, about 10 minutes.
Meanwhile, remove the chicken from the oven to let cool, and bake the biscuits according to the package directions. Add the cube of chicken bouillon to the stock and give it a quick stir to let it bloom. To finish the stew, reduce the heat to medium-low, add the rest of the butter to the sautéed vegetables, and let it melt.
Then, add the flour and stir well so that the flour and butter are mixed together and have coated the vegetables, creating a pseudo-roux. Cook, stirring frequently, on low heat for 2 minutes. Add the chicken stock and stir well. Bring the stew to a boil, then reduce the heat and let it simmer until thickened, about 5-10 minutes. Shred the chicken and add to the pot along with the peas. Add the heavy cream and stir well. Serve the stew in a bowl with a biscuit placed on the top or bottom (or both).