Today’s Tasty Pick! Chicken à la king recipe

Turn your Tuesday into a royal feast with this creamy, comforting Chicken à la king recipe!

Homemade Chicken à la king served with pasta. Picture for illustration purposes only. Picture: Africa Jamz FM News

Rich, velvety, and packed with flavour, this classic dish is the perfect way to add a little luxury to your midweek dinner. Whether served over rice, pasta, or a warm, buttery toast, it’s a meal fit for a king – the recipe but easy enough for a cosy night in.

Ingredients for this recipe:

3 tablespoons unsalted butter
1 small yellow onion, diced (about 1 cup)
½ stalk celery, diced (about ½ cup)
1 teaspoon kosher salt, divided, plus more to taste
226g of white button mushrooms (sliced)
½ teaspoon black pepper, plus more to taste
¼ cup of sherry or dry white wine
3 tablespoons all-purpose flour
1 cup low- sodium chicken broth
¾ cup of heavy cream
2 cups diced or shredded cooked chicken
1 (198g) can of pimentos, drained, patted dry and diced (about ½ cup)
½ cup of frozen peas
2 to 3 cups of cooked white rice or pasta for serving (buttery toast can also be optional depending on what you feel like serving the Chicken à la king with)

Method:

In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with ½ teaspoon kosher salt. Cook while stirring occasionally until its soft for 4 to 5 minutes.
Add the mushrooms to the pan. Stir to coat them in butter, and season with ½ teaspoon kosher salt and black pepper. Cook while stirring occasionally, until the mushrooms are soft. Please note that the mushrooms may not be necessarily brown and that’s okay).
Add the sherry or white wine and stir frequently until the liquid has nearly evaporated for 2 minutes.
Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked for about a minute. Then add the chicken broth and heavy cream and stir well. Bring the mixture to a simmer, then lower the heat to medium-low and let it thicken and reduce slightly for about 5 minutes.
Add the cooked chicken, diced pimentos, and frozen peas. Stir well and cook until chicken is heated through and the peas are hot for 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, pasta or a warm buttery toast.

ALSO CHECK OUT THIS RECPE: Yetsom Beyaynetu (Ethiopian vegetable platter)