Recipe courtesy of Rachael Ray
Episode: Back in the Day
Print
Total:
2 hr 40 min
Active:
1 hr 10 min
Yield:
Serves 6
Level:
Easy

Ingredients

  • 3 ribs celery, thinly sliced on bias
  • 1 large onion, finely chopped
  • 2 carrots, thinly sliced on bias
  • 1 fresh bay leaf
  • Salt and pepper
  • 1/2 red bell pepper, thinly sliced into strips
  • 3 tablespoons butter
  • 3 heaping tablespoons all-purpose flour
  • 1/2 cup white wine
  • 2 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
  • 1 cup frozen peas
  • 2 tablespoons fresh tarragon, chopped
  • 2 packages (4 to 6 each) puff-pastry shells
  • 1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
  • 2 tablespoons chives, finely chopped

Directions

Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.

To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.

Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.

Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Justine's Mom's Fried Chicken

Recipe courtesy of Russell Simmons

Chicken la Bresse

Recipe courtesy of Alexandre Dumaine

Chicken a la Cognacaise

Recipe courtesy of Grasslands Entertainment

King Fong

Recipe courtesy of Fong's Pizza

King Pho Soup

Recipe courtesy of Curbside Chef Food Truck

Waffle King

Recipe courtesy of Olivia O'Neal

King Cake

Recipe courtesy of Emeril Lagasse

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here