Chicken a la king
Chicken a la king with herbs and white wine is a comforting dish for any time of year. It is also a perfect dish to use leftover chicken (perhaps from making beer can butt chicken). It’s also made in one pot! Talk about easy.
Ingredients
- 1 large onion
- 1 lb baby bella mushrooms
- 2 large garlic cloves
- 1/2 cup white wine I use Sauvignon Blanc
- 1/2 cup chicken broth
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 1/2 cups milk Whatever you have on hand
- 1/3 cup all purpose flour
- 1 tbsp sherry
- 1 jar pimentos
- 2 cups cooked cubed chicken
- 1 can cream of mushroom soup
- Kosher salt
- coarse ground black pepper
Instructions
- Dice your onion and saute in olive oil
- Clean, remove the stems and slice 1 pound of baby bella mushrooms. When your onion starts to look translucent add your mushrooms
- Add 1 teaspoon of kosher salt and coarse black pepper, 1 tablespoon each fresh chopped rosemary and thyme and 2 large diced garlic cloves. Give it a stir and let the flavors combine. Cook for about 2 minutes
- Add ⅓ cup of all purpose flour to your veggies and stir it around until it becomes almost paste-like
- When this happens add ¼ cup of white wine to your pot and whisk it around to break up the paste. Let the wine simmer for a few minutes, whisking occasionally
- After your wine has reduced by about half, add ½ cup of chicken broth, 1 ½ cups of milk (any milk will do) and 1 can of cream of mushroom soup. Season again with another teaspoon of kosher salt and pepper
- Allow your chicken a la king to simmer for about 15-20 minutes, whisking occasionally to help create your creamy broth. You want your broth to resemble a thin gravy
- Add your 2 cups of cooked chicken and a jar of pimentos. Allow them to heat through
- Just before serving stir in 1 tablespoon of Sherry to give it a nice kick
- Serve with rice or egg noodles