Chicken Ala King
A creamy chicken and mushroom stew that's comforting and easy to make.
Equipment
- Cast Iron Skillet Ideal for even heating.
Ingredients
Main Ingredients
- 4-6 tablespoons 56g-84g unsalted butter, divided
- 8 ounces 226.8g cremini mushrooms, sliced
- 1 medium onion diced
- 2 teaspoons 2g fresh thyme, minced
- 2 teaspoons 10g garlic, minced
- ⅓ cup 41.67g all-purpose flour
- 1 cup half and half ½ cup cream and ½ cup milk
- 2 ¼ cups 562.5ml chicken broth
- 1 rib celery sliced
- 2 medium carrots sliced (about 1-1¼ cup)
- 4-5 cups 540g-675g cooked chicken, cut into chunks
- 1 cup 150g frozen peas
- 4 ounces 113.4g chopped pimento
- 1 tablespoon 4g fresh parsley, minced
- Salt and pepper to taste
Instructions
- In a large cast iron skillet or saucepan, heat 2-3 tablespoons of butter over medium heat.
- Add the sliced mushrooms and cook for about 4-5 minutes, or until they are soft. Remove the mushrooms from the pan and set them aside.
- In the same pan, melt an additional 2-3 tablespoons of butter. Once melted, add the all-purpose flour and stir for about 1 minute.
- Add the diced onion, minced thyme, and minced garlic to the pan. Cook and stir for about 4-5 minutes, until the onions are tender.
- Gradually pour in the half and half and chicken broth, stirring to combine everything well.
- Bring the mixture to a boil and cook for about 2 minutes, or until it thickens and bubbles start to appear.
- Stir in the sliced celery and carrots, and continue cooking for an additional 3-5 minutes.
- Return the sautéed mushrooms to the pot, along with the cooked chicken, frozen peas, chopped pimento, and minced parsley. Season with salt and pepper to taste.
- Let the stew cook for about 2-3 minutes, or until the chicken is heated through. Adjust the seasoning with more broth, salt, and pepper as needed.
Notes
For a heartier stew, feel free to add more vegetables like potatoes or green beans. This stew pairs wonderfully with crusty bread for dipping!