The other 10, I'll go with toast points.īut no matter what, this is a dish I make when the weather starts to turn chilly (and a couple more times throughout the cold months). And some people serve the whole shebang over noodles or rice. Some people cut their white button mushrooms into thick slices, I like to use a mix of white and crimini and slice them very thinly. You can very easily use sherry or Madeira or even Marsala, but I usually use brandy. I like the way they sort of dissolve into the sauce/gravy and give it little red flecks. I like to use pimientos or roasted red peppers. Some people use red and green bell peppers. Everybody has their own little variations. I mean, aside from not wanting to eat whole meals from a can, that shtuff is pricey! But every once in a while, I'd throw caution to the wind and plunk one (okay, more than likely it was two) cans in my cart. However, it was about that time in my life when I really started cooking. I mean, our biscuits came from a popable tube, so why would I question the can?Īs a young mother, I would "make" Chicken a la King every once in a while. Smothered.įunny thing is, my parents didn't make it from scratch. And we always, I repeat ALWAYS served our Chicken a la King over biscuits. Thin slices of mushroom and bits of color from bell peppers and herbs. That warm, creamy gravy studded with chunks of white meat chicken. But when I think of it, it makes me happy. I can find no clarity on specific instances. I don't necessarily remember sitting down to the table to eat it. I can say with confidence that it was one of my absolute favorite dishes growing up, if not the favorite. (* source)īut all that aside, what I love about Chicken a la King is that it reminds me of being a kid. After all, that is what his obituary in the New York Tribune said. Or perhaps it was the creation of cook William "Bill" King of the Bellevue Hotel in Pennsylvania. Yet another hotel in Brighton Beach, the Brighton Beach Hotel claims its creation in the 1890's (named after a patron and his wife, E. The Claridge Hotel in London also lays claim to its creation in 1881 (named for James R. Some say it was created in the 1880's by chef Charles Ranhofer of Delmonico's and originally called Chicken a la Keene (after Foxhall Parker Keene). Chicken a la King is one of those dishes whose origins are debated.
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