Chicken a la King

TOTAL TIME: 2 hr 50 min
Prep: 1 hr 10 min
Inactive Prep: 30 min
Cook: 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.