Post by Loupy on May 24, 2017 20:15:25 GMT -7
Chicken a la King
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
Like many classic dishes, the origins of chicken a la king are a bit murky. One theory says it was invented by a chef at New York’s Delmonico restaurant in the 1880s, another credits a cook in at London hotel, and yet another says it was the brainchild of someone working at Brighton Beach Hotel in the 1890s, according to What’s Cooking America. Whoever dreamed up this recipe for chicken cooked in a creamy sauce and served over biscuits or toast, it earned a prominent spot on menus and dinner tables throughout the first half of the 20th century.
The reign of chicken a la king didn’t last, though. By the 1980s, the fancy-sounding yet accessible dish was considered passé, as outlined in this article for Politico. But if you’re in the mood for comfort food, you might want to revive this classic recipe. This recipe is adapted from a version that appeared in the New York Times in 1980.
Ingredients:
6 tablespoons butter, softened and divided
½ green pepper, chopped
1 cup thinly sliced mushrooms
2 tablespoons flour
½ teaspoon salt
2 cups cream
3 cups diced cooked chicken
3 egg yolks
1 teaspoon onion juice
1 tablespoon fresh lemon juice
½ teaspoon paprika
Sherry for drizzling
Chopped pimento for topping
Toasted bread for serving
Directions:
Melt 2 tablespoons of butter in a saucepan set over medium heat.
Add the green pepper and mushrooms, and cook until they start to soften, about 5 minutes.
Whisk in flour and salt and cook, stirring constantly, until frothy.
Slowly pour in the cream and cook, stirring often, until the sauce thickens.
Transfer mixture to a double boiler set over medium low heat.
Add chicken pieces, and let stand.
Meanwhile, in a medium bowl beat the remaining 4 tablespoons of butter with the egg yolks, onion juice, lemon juice, and paprika.
Fold this mixture into the chicken mixture, and cook, stirring occasionally, until thick and combined.
Drizzle in sherry, and stir in chopped pimento, both to taste.
Serve chicken mixture on top of toasted bread.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
Like many classic dishes, the origins of chicken a la king are a bit murky. One theory says it was invented by a chef at New York’s Delmonico restaurant in the 1880s, another credits a cook in at London hotel, and yet another says it was the brainchild of someone working at Brighton Beach Hotel in the 1890s, according to What’s Cooking America. Whoever dreamed up this recipe for chicken cooked in a creamy sauce and served over biscuits or toast, it earned a prominent spot on menus and dinner tables throughout the first half of the 20th century.
The reign of chicken a la king didn’t last, though. By the 1980s, the fancy-sounding yet accessible dish was considered passé, as outlined in this article for Politico. But if you’re in the mood for comfort food, you might want to revive this classic recipe. This recipe is adapted from a version that appeared in the New York Times in 1980.
Ingredients:
6 tablespoons butter, softened and divided
½ green pepper, chopped
1 cup thinly sliced mushrooms
2 tablespoons flour
½ teaspoon salt
2 cups cream
3 cups diced cooked chicken
3 egg yolks
1 teaspoon onion juice
1 tablespoon fresh lemon juice
½ teaspoon paprika
Sherry for drizzling
Chopped pimento for topping
Toasted bread for serving
Directions:
Melt 2 tablespoons of butter in a saucepan set over medium heat.
Add the green pepper and mushrooms, and cook until they start to soften, about 5 minutes.
Whisk in flour and salt and cook, stirring constantly, until frothy.
Slowly pour in the cream and cook, stirring often, until the sauce thickens.
Transfer mixture to a double boiler set over medium low heat.
Add chicken pieces, and let stand.
Meanwhile, in a medium bowl beat the remaining 4 tablespoons of butter with the egg yolks, onion juice, lemon juice, and paprika.
Fold this mixture into the chicken mixture, and cook, stirring occasionally, until thick and combined.
Drizzle in sherry, and stir in chopped pimento, both to taste.
Serve chicken mixture on top of toasted bread.