Chicken ala King
Leftover (or rotisserie) chicken in a creamy sauce with mushrooms and a hint of sherry. A rich, comforting and easy dinner.
Servings: 4 servings
Ingredients
- 3 tbsp olive oil
- 12 baby chestnut mushrooms sliced in half (you can swap for button mushrooms, or 5-6 regular-sized sliced mushrooms)
- 1 large onion peeled and sliced
- 2 tbsp plain (all-purpose) flour
- 280 ml (1 cup + 3 tbsp) hot chicken stock hot water and a couple of stock cubes is fine
- 200 ml (3/4 cup + 1 tbsp) semi-skimmed or full-fat milk
- ½ tsp dried thyme or a tsp of fresh thyme leaves
- 2 tbsp dry sherry *carefully measured (too much will make the sauce taste of sherry)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large cooked chicken breasts chopped into bite sized chunks (about 250g/9oz)
To Serve:
- chopped fresh parsley
- boiled rice or pasta
Instructions
- Heat 1 1/2 tbsp of the oil in a large frying pan/skillet over a medium-high heat.3 tbsp olive oil
- Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.12 baby chestnut mushrooms
- Heat the remaining 1 1/2 tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on a medium-high heat until the edges of the onion wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.1 large onion
- Stir in the flour and cook whilst stirring for one minute.2 tbsp plain (all-purpose) flour
- Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep stirring with the whisk to ensure your sauce doesn’t go lumpy.280 ml (1 cup + 3 tbsp) hot chicken stock
- Once all the stock is incorporated, add in the milk and the thyme. Keep stirring and the sauce will thicken as it heats up.200 ml (3/4 cup + 1 tbsp) semi-skimmed or full-fat milk, ½ tsp dried thyme
- Once thickened, add the sherry, salt, and pepper. Give it a taste and add a little more seasoning if needed.2 tbsp dry sherry, 1/4 tsp salt, 1/4 tsp black pepper
- Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.2 large cooked chicken breasts
- Serve on top of some fluffy white rice and finish with a sprinkling of parsley.chopped fresh parsley, boiled rice or pasta
Video
Notes
Ingredient swaps
You can swap out the shredded chicken breast for cooked thigh meat.Try adding peas or chopped green peppers to the dish (fry them up with the mushrooms, then add them back into the sauce with the mushrooms at the end).
How to scale up and scale down this recipe
You can halve or double this recipe using the same ingredient ratios.Nutritional information is approximate, per serving, not including rice.
Nutrition
Calories: 318kcal | Carbohydrates: 11g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 952mg | Fiber: 1g | Sugar: 5g
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