Ingredients
- 2 tablespoons oil
- 1 ½ pounds chicken, cut into ½-inch cubes
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- ½ cup onion, minced
- ¼ cup red bell pepper, finely chopped (optional)
- 2 stalks celery, finely chopped
- 1 carrot, peeled and finely chopped
- 8 ounces mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken stock
- 1 teaspoon Better Than Bouillon (chicken flavor)
- 1 cup heavy cream
- 1 cup frozen peas, thawed and well-drained
- 3 tablespoons dry sherry
- 1 teaspoon Tabasco sauce
- 1 tablespoon parsley, finely chopped
Instructions
1. Prepare the Chicken
Start by patting the chicken dry with paper towels to remove excess moisture. This helps the chicken brown properly when cooked. Season it with 1 teaspoon of salt and ½ teaspoon of black pepper, ensuring even distribution.
Heat the oil in a large skillet over medium heat until it shimmers. Add the cubed chicken and cook for about 3 minutes on each side. The chicken should be lightly browned but not fully cooked through at this stage. Transfer the chicken to a plate and set it aside. Remove any excess oil from the pan, leaving the browned bits, which will add flavor to the dish.
2. Sauté the Vegetables
Melt the butter in the same skillet over medium heat. Add the minced onion, red bell pepper, celery, and carrots. Stir frequently, making sure to scrape up the browned bits from the bottom of the pan. Cook the vegetables for about 8 minutes, or until they are soft and aromatic.
3. Cook the Mushrooms and Add Seasonings
Add the sliced mushrooms and fresh thyme to the skillet. Continue cooking for another 3-5 minutes, stirring occasionally. The mushrooms should become tender and slightly golden.
4. Thicken the Sauce
Sprinkle the flour over the cooked vegetables and stir well to coat everything evenly. Cook for about 1-2 minutes, stirring constantly. This helps eliminate the raw flour taste and ensures the sauce will have a smooth consistency.
5. Add the Liquid Ingredients
Slowly pour in the chicken stock while stirring, making sure to lift any browned bits from the bottom of the pan. Add ¾ teaspoon of salt, ¼ teaspoon of black pepper, and the Better Than Bouillon, stirring until fully dissolved. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir frequently, and allow the sauce to thicken for about 3-5 minutes.
6. Return the Chicken to the Pan
Add the partially cooked chicken back into the skillet and stir to coat it with the sauce. Simmer gently for about 6 minutes, allowing the chicken to finish cooking and absorb the flavors.
7. Add the Final Ingredients
Stir in the peas, dry sherry, and Tabasco sauce. Reduce the heat to low and let the dish cook for another 2 minutes. At this point, the chicken should be fully cooked, and the sauce should have a creamy consistency. Taste and adjust seasoning if needed.
8. Garnish and Serve
Sprinkle the dish with freshly chopped parsley before serving. Chicken à la King is best enjoyed over rice, buttered noodles, or warm biscuits.
Notes
Common Mistakes and How to Fix Them
- Chicken browns too quickly: Lower the heat slightly and stir frequently to prevent burning. If needed, add a small amount of water to deglaze the pan.
- Vegetables overcook: Cut them into uniform sizes to ensure even cooking. If they become too soft, try adding them in stages based on their cooking times.
- Sauce is too thin: Simmer the sauce a little longer, allowing it to reduce. You can also mix a teaspoon of cornstarch with water and stir it in for extra thickness.
- Sauce is too thick: Add a little more chicken stock or cream to loosen it to your desired consistency.
Efficient Kitchen Tips
- Prep all ingredients first: Having everything chopped and measured before you start cooking makes the process smoother.
- Use a large pan: This ensures even cooking and prevents overcrowding, which can make ingredients steam instead of brown.
- Taste as you go: Adjust seasonings gradually to achieve the best balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes