Chicken Ala King

How can you go wrong with this one? I guess everyone will love you and kiss you. Its not only thrill or excitement but seeing this in front of you when you're hungry, tired and yeah..stressed.. the mere sight of it will make you WoW! What a joy, what a relief..its a comfort right through your heart....

Thank you Jerri of Friday Favorites, Richella of Grace at Home, Bev and co bloggers of Thursday Favorite things, Andrea of Scraptastic Saturday, Helen of Whats For Dinner Sunday and Linda of Making a home- Homemaking Link-up for the feature of my Praline Brownies

Chicken à la King (Franglais; 'King-style chicken') is a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, noodles, or bread. The recipe was mentioned in the New York Times in 1893 and early published recipes appeared in 1900 and 1905. Fannie Merritt Farmer included a recipe in her 1911 publication on catering. The Fannie Farmer Cookbook includes a recipe for Chicken à la King in the 1906 update. It became a popular dish during the middle to late 20th century. Another account is that chicken à la King was created in the 1890s by hotel cook William "Bill" King of the Bellevue Hotel in Philadelphia. Several obituaries in early March 1915 credited King after he died on March 4, 1915. A New York Tribune editorial at the time of King's death stated: The name of William King is not listed among the great ones of the earth. No monuments will ever be erected to his memory, for he was a cook. Yet what a cook! In him blazed the fire of genius which, at the white heat of inspiration, drove him one day, in the old Bellevue, in Philadelphia, to combine bits of chicken, mushrooms, truffles, red and green peppers and cream in that delight-some mixture which ever after has been known as "Chicken a la King."

So there is the history of my favorite comfort food. I actually discovered this dish at French Baker, a famous restaurant in the Philippines circa late 1990's. It was presented just like the photo above. I would always go there and eat just in time for lunch. The portion was big enough for me and the rich creamy white sauce was so delicious...oh how I miss it. I started to cook it last 2010 and the rest is history.

For this recipe, I used puff pastry and I just bought one in a grocery store. It saved me time and energy. I would love to make my own but I am a working mom and since this is quite an easy recipe therefore I sticked to my guns..using store bought pastry was the best option. Honestly it was fun to do this. This is now a mainstay in my kitchen. Whenever I ran out of idea, I will just resort to it. Here's a link that I found in You Tube. This is where I got my knowledge in making perfect pastry puff shells. http://youtu.be/bn9jqA6Sh1I

Printable Recipe

For the recipe:

2 cups dice carrots

2 cups dice potato

2 cup dice mushroom

2 cups dice and cooked chicken breast

1/2 cup parmesan cheese

5 cups of milk
1 cup cooking cream

1/2 cup flour

3/4 cup butter

1/2 cup chopped onion

1 tbsp oil

salt and pepper to taste

a dash of nutmeg

a dash of sugar

Direction:

Heat a saucepan, add 1 tbsp oil, followed by butter

Add chopped onions, mix until it smells so good

Next add the veggies and chicken, mix well.

Add the flour and make sure the veggies and chicken are well coated with flour and butter

Add 5 cups of milk, cream, cheese and let it simmer.

Season to taste and cook according to your desired consistency.

Serve this in a puffed shell and sprinkle more cheese on top.

Take a closer look...its warm, creamy, tender chicken with the perfect veggie combination and dont forget the cheese, the more the merriest. I guess the most perfect thing to do is to keep on adding more cheese while you eat this precious angel... Hmmmmnn...Lets eat. Lets giggle and Lets be merry.

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