Chicken A la King

Gunnar

At least the chicken and chibatta rolls were cooked on the BGE. I was going to drag everything outside to say I did it all on the BGE......but I got lazy.


Peaches later for dessert, I wasn't very active with the camera yesterday.

Zippylip

did you make homemade chibatta rolls? If so, how?

BENTE

looks really good do you have the recepie or where you got it from??

Beanie-Bean

Nice...too much football going on this weekend, eh? Hehe...I haven't had some of that dish in a while. Have to go lookup some recipes.

Thanks,

Gunnar

I cook alot, but not bake. Alas these were frozen. Chibatta is one of my favorites so I may have to look into a recipe.

Zippylip

I have been putz'n around with a recipe for it but haven't even come close, looks & tastes more like a kitchen towel than a loaf of bread

Gunnar

Chicken A La King

-The stuff in ( ) are my changes….we try to somewhat healthy. Ugh. If I find recipes on the web, I like to cut & paste into a “word” document. After I make it once I track changes. It would no doubt be richer Paula Dean’s version, but the taste is still very good. You kind find the recipe with biscuits on Foodtv.com.

1 1/2 cups milk (1% milk)
1/2 cup heavy cream ( ½ & ½, 1 cup)
4 tablespoons unsalted butter
4 ounces button mushrooms, wiped clean, stems trimmed, and thinly sliced (16 oz pre-sliced)
1/4 cup chopped yellow onions (1/2 cup)
1/4 cup chopped green bell peppers (omitted)
1 teaspoon minced garlic
1/4 cup all-purpose flour ( 1/3 cup)
1/4 cup plus 2 tablespoons dry sherry (the ¼ cup cooked is excellent, the extra is too strong)
1/2 cup chicken stock or canned low-sodium chicken broth, heated (maybe a little more)
2 teaspoons chopped fresh tarragon leaves (thyme, not big on tarragon)
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 large egg yolks (2)
Quick Cooked Chicken, diced, recipe follows, or 2 1/2 cups shredded or diced cooked chicken (2 ¼ lbs bones, skinless on the BGE)
1 teaspoon chopped parsley leaves
1/2 teaspoon fresh lemon juice

Combine the milk and cream and heat to a simmer. Cover to keep hot.

Melt the butter in a large saucepan over medium-high heat. Add the mushrooms, onions, and bell peppers and cook until the vegetables are soft and the mushrooms give off their liquid, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the flour and cook, stirring constantly, for 2 minutes. Add 1/4 cup of the sherry and cook until nearly all evaporated, about 1 minute. Add the heated milk and cream and stir. Add the chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 minutes. Add the tarragon, salt, and pepper and stir well to incorporate. Remove from the heat.

Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 minutes. Add about 1/2 cup of the hot sauce to the yolks, whisking constantly. Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended. Add the remaining 2 tablespoons sherry, stir well, and return to medium heat. Fold in the chicken, parsley, and lemon juice and cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes.