Chicken a la King

  • Level: Easy
  • Total: 2 hr 40 min
  • Active: 1 hr 10 min
  • Yield: Serves 6
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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

  1. 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.
  2. To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
  3. 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.
  4. Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

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