Chicken a la King
The Gourmet Farm Girl
This is a hardy meal and easy to make. It is also a great way to use rotisserie or leftover chicken.
2 cups chicken broth
1 bay leaf
½ cup dry white wine
2 Tablespoons vegetable oil
2 Tablespoons butter
3 Tablespoons flour
2 cups chopped or sliced mushrooms
½ small white onion chopped
1 cup frozen peas
3 Tablespoons chopped pimentos or chopped red bell pepper
2 Tablespoons cornstarch
4 Tablespoons cold water
½ cup milk or half and half
Pinch of cayenne or sweet paprika
Salt and pepper to taste
Chopped fresh parsley or dried parsley
In a medium size skillet poach the chicken in the chicken broth, white wine and bay leaf for 10-12 minutes till done. Remove from heat and save the liquid. Pull the chicken and cut into strips or dice. If using a rotisserie chicken pull the meat from the bones and save.
In a separate deep skillet add the oil and butter; melt together; add the onions and mushrooms cook for 5-7 minutes till tender. Add flour and cook for 1-2 minutes. Add the chicken broth mixture from the other skillet or at this time (if using rotisserie chicken) add the broth, wine and bay leaf to the skillet and simmer for 12-15 minutes. Remove the bay leaf. Mix the cornstarch into the cold milk or half and half and set aside. Stir the peas and pimentos or peppers into the mixture; add chicken and cayenne or paprika; gently stir in the milk mixture to thicken; salt and pepper to taste.
Garnish with chopped parsley
Serve over baked biscuits, noodles or mashed potatoes.