Name: Chicken à la King
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 5 cups water or chicken broth; 1 bay leaf; 1 chicken (about 3 pounds); Salt to taste, if desired; 8 peppercorns; 3 tablespoons butter; 3 ribs celery, cut into large cubes; Freshly ground pepper to taste; 1 small onion stuck with 2 cloves; 1 cup heavy cream; 2 tablespoons flour; ½ cup thinly sliced canned pimientos; 1 teaspoon freshly squeezed lemon juice; 2 egg yolks, beaten; 2 allspice; ¾ cup thinly sliced mushrooms; ⅛ teaspoon Tabasco sauce; 1 tablespoon dry sherry, optional; 1 carrot, trimmed, scraped, and cut into large cubes

Preparation info

Yield:
6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

To my mind, it would be inconceivable to print a Southern cookbook without a recipe for chicken à la king. When I was a child, it was standard party fare, and in my earliest youth, conceivably the most delectable of all main courses. It was served in my home for special occasions, when my mother entertained, for Sunday dinners, for birthday parties, and so on. The French version of this dish is called poulet à la reine, and it underwent a sort of sea change between here and France. I