Chicken a la King

 

Notes: Adapted from Chef John. This is a favorite comfort food. We serve it over biscuits, or you can try it with your next baked potato bar. 

 Ingredients:

6 T butter

1/2 pound sliced mushrooms

1 cup diced red bell peppers

S&P

1/2 cup scant all-purpose flour

1/4 cup dry sherry

1 dash grated nutmeg

1 dash cayenne

1/3 cup creme fraiche

1/2 cup heavy whipping cream

2 1/2 cups chicken stock

3/4 cup frozen peas

1/4 cup jarred pimentos, chopped

4 cups roasted/rotisserie chicken, chopped

6-8 Flaky biscuits or baked potatoes

 

Directions:

Melt butter in a large skillet or Dutch oven. Add mushrooms and salt until mushroom just starts turning brown.

Add flour and stir to coat the mushrooms and the flour starts to turn golden. About 5 minutes to make a roux. 

Add peppers and cook for about a minute. Add sherry and allow it to sizzle for 30 seconds and stir in stock. Bring to a simmer, then reduce heat to medium-low and cook for 10-15 minutes stirring occasionally.

Add nutmeg and cayenne pepper. Stir in creme fraiche, and heavy whipping cream. Stir in peas and pimentos and chicken. Cook until heated through.