Chicken à la (Christ the) King
This recipe is almost the same as the one I use for Saint Bartholomew Skinned Chicken and Biscuits. It also makes a lovely chicken pot pie filling, by the way. Recipes called Chicken à la King (or the like in other languages) have appeared in cookbooks since as early as 1665, mostly without specific recipes, so there’s no way to know if they are similar to what we now know by that name. There’s also no indication that anyone but me associates the dish with the feast of Our Lord Jesus Christ, King of the Universe. But there’s also no indication that they don’t . . . In any case, this is a lovely comfort food dish, great for cool evenings, and beloved by my kids and nieces and nephews. It can be served over noodles, rice, biscuits, or even waffles!
Ingredients
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup onion peeled and chopped (½ med)
- 1 cup carrots peeled and chopped (2 med)
- 1 cup celery chopped (2 stalks)
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- A 2 lb cooked rotisserie chicken skinned, deboned, and shredded (4 cups)
- ½ cup frozen peas not thawed
- 1 cup water
- 12 ounce bag egg noodles
Instructions
- Mix the chicken broth and half-and-half. Set aside. Melt the butter in a large skillet over medium-high heat. Add the onion, carrot and celery; sauté for 10 minutes. Add the flour and continue cooking and stirring for 1 more minute. Reduce the heat to medium and gradually stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Stir in the salt and pepper, chicken, and frozen peas. Cook over low heat until hot through, about 5 minutes. Add the cup of water if needed to make the mixture pourable. Remove from heat and cover. Cook the egg noodles according to the package directions. Serve the chicken à la king over the noodles.
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