_chicken Ala St Recipes

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. 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.
• 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.
• 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.

CHICKEN ALA GAYNOR

Steps:

• Preheat oven to 425 degree F.
• Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
• While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
• When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
• Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

GRANDMA KNIGHTEN'S CHICKEN ALA KING

Steps:

• Cut chicken into bite size pieces.
• Place in slow cooker.
• Using a medium bowl, stir soup, flour and pepper until blended.
• Pour over chicken but DO NOT STIR.
• Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
• Stir in peas and onions, pimiento, paprika, minced celery, and cayenne pepper.
• Cover and cook for 20 to 30 minutes or until vegetables are tender.
• Serve over toast with fresh fruit salad on the side.
• You can also serve over rice.

_CHICKEN ALA S*#T

Steps:

• About six years ago, just after I'd moved to the Nampa, Idaho, patrol area, the boss asked me to cook dinner after a district meeting. In those days, my signature dish was chicken caccitiore. At the meeting happened to be one of my fellow officers who would later become my boss. This native son of Idaho, like many, was raised on a diet of "meat and taters". I'm not saying that Norris had led a sheltered life up to this point, but it would be safe to say he hadn't explored many culinary horizons! As the night wore on and a few malted beverages consumed, Norris began to refer to my chicken caccitiore as "Chicken ala S*#T"! My daddy always taught me not to get mad, but to get even and then get ahead! I bristled up enough that Norris knew he'd got my goat. As the years went by and Norris was promoted, he ate enough of my cooking that he reached the point of occasionally bragging about it. Now the stage was set to get even and ahead all in one fell swoop! A couple of years ago, I came back from a fishing trip to the gulf coast of Texas with two coolers full of jumbo shrimp and fillets from red snapper, red drum, and sea trout. I called the boss and invited him and his wife to a seafood dinner."Sure" he said, "how about next weekend?" A couple days before the dinner, I went down to a local fast food restaurant and bought a hamburger-as simple a hamburger as can be made by modern technology. I set it on a plate in the cupboard and proceeded to let it dry out a bit. When Norris and his wife Jan arrived, preparations for dinner were well on the way. After I mixed him about three fingers of corn squeezings with some cola over ice, old Norris really began to brag on my cookin'! About five years had elapsed between the two occasions, and Norris was about to learn that I'll wait quite a while to "get ahead"! In those five years we'd shared quite a few horse patrols, boat trips, and job related camping trips with no complaints about the chow. If memory serves me correctly, I'd prepared a dozen or so jumbo shrimp with cocktail sauce as an appetizer, fillets of red snapper poached in white wine with a little seasoned butter and lemon juice, new red potatoes boiled in their jackets and dressed with butter and minced parsley, a green salad, and sourdough garlic bread. All was set on the table except for the shrimp and cocktail sauce, and all was set for pay back time! I walked into the dinning room with the shrimp cocktail and I set one each in front of Jan and my place settings and presented Norris with his entree! You'd have to know Norris to truly appreciate the look on his face. Have you ever witnessed the pained expression people get when they pass gas in a crowded public place or when they've stepped onto a substance in the grass which twelve hours before was perfectly good dog food? The look on his face said it all ! It had taken five years , but now I was ahead!Our dinners almost got cold, we laughed so long! I haven't yet tried it, but I suspect for old "Mr. Meat & Taters", I could cook up some tofu along with a soy bean burger and get no complaints.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales

CHICKEN ALA KING RECIPE RECIPE - (4.4/5)

Steps:

• 1. Bake Biscuits according to package directions. While they are baking you can prepare the Chicken Ala King. Of course if you are really ambitious, and have the time, you can make Biscuits from scratch prior to making this dish. 2. Sprinkle the Montreal Chicken Seasoning over the Chicken pieces. Drizzle the Olive Oil in a large skillet over medium heat. Add the Chicken and cook until done, then remove the Chicken pieces and set aside. 3. Reduce the heat under your skillet to low. Add the Butter to the skillet and once the butter has melted, add the Onions and Green Pepper and increase the heat to medium. Cook until tender. Next add in the Mushrooms. The Mushrooms will cook quickly so stir often. 4. Next stir in the Flour to the Veggie mixture. 5. Slowly stir in the Chicken Broth and the Heavy Cream, stirring constantly. Sprinkle in the Garlic Powder and give several turns of the pepper mill over all. Continue to cook over medium heat until the Sauce is thick. 6. Add the Chicken back into the Sauce, continue to stir and heat to boiling. Cover reduce the heat to low and let the Sauce simmer for about 4-5 minutes. 7. Add in the Pimentos and Peas then give the pepper mill another work out and add a bit more Black Pepper. Stir well for 1-2 minutes to ensure the Pimentos and Peas are incorporated in the Sauce and then you are ready to serve! 8. Slice your Biscuits in half then spoon the Chicken Ala King over the top. This is a great dish to serve on a cold day. I definitely satisfied my cravings! Fill your families tummies with this hearty meal! Enjoy! Recipe by: Hot Dish Homemaker

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

TRADITIONAL CHICKEN A LA KING

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.