Chef John's Chicken a la King

Ingredients

6 tablespoons unsalted butter

½ pound sliced mushrooms

2 large shallots, minced

1 cup diced sweet bell peppers

Salt and freshly ground black pepper to taste

⅓ cup all-purpose flour

¼ cup dry sherry

3 ½ cups chicken stock or broth

1 pinch freshly grated nutmeg

1 pinch cayenne pepper

2 teaspoons fresh thyme

1 tablespoon chopped fresh Italian parsley

⅓ cup creme fraiche or heavy cream

4 cups cubed roasted chicken

Chopped fresh chives for garnish

Directions

Step 1

Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release theirmoisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.

Step 2

Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.

Step 3

Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Chef's Notes:

If you prefer your chicken a la king on the thicker side, increase the amount of flour in the roux from 1/3 cup to 1/2 cup.

There is no substitute for the dry sherry in this, except maybe a little splash of mild, sweeter vinegar.

This recipe yields 4 small or 2 large servings.

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