Chicken Ala King
A rich and indulgent dish fit for royalty! A very old recipe probably dating back to the 19th century, this dish of chicken with a creamy sauce was always eaten with rice, puff pastry or with bread shaped into cups. Its very name conjured a fancy fare fit for a king because it was rich in full cream milk and mushrooms. Some recipes are further enhanced with the addition of Sherry.
- 1 lb. chicken thighs
- 3 tbsp. butter and 1 tbsp. canola oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1/2 cup bacon, diced
- 1 can vienna sausage, diced
- 1 can water chestnuts, diced
- 1/2 lbs button mushrooms, sliced
- 2 cans PAMANA cream of mushroom
- 1 can evaporated milk
- 1 tub 250 ml cottage cheese
- 1/2 cup peas
- 8 quail eggs, boiled and peeled
- 4 puff pastry sheets
- 2 egg yolks
- salt and PAMANA black pepper
- (optional) Shaved parmesan, white truffle oil and pea shoots to finish
Creamy Chicken Sauce
- Season the chicken thighs with salt, pepper and oil, then place on the grill or a pan until it renders fat from the skin and turns crisp. Reduce the heat and continue cooking.
- In a large, heavy bottomed sauce pan, heat oil and melt butter over medium to high heat.
- Add in the diced onions and cook until soft and translucent.
- Add bacon until rendered.
- Add garlic, mushrooms, water chestnuts, and vienna sausage and cook until caramelized and they give off that nice smoky flavor.
- Add in the peas. Pour in cream of mushroom and evaporated milk and season with salt and pepper.
- Cover the pot with a lid and reduce the heat. Bring to a gentle simmer until the liquid has lightly reduced and thickened.
- Transfer the chicken thighs to the pot and finish cooking it in the creamy mixture for 10-15 more minutes before adding the boiled quail eggs.
- Get the pan off the stove, then fold in the cottage cheese until fully incorporated before vigorously whisking in the two egg yolks for more body and shine.
- Garnish with parmesan and serve with puff pastry or rice.
- While the creamy mixture is stewing, cut one pastry sheet into a small disc or circle and brush it with the egg wash.
- Cut another pastry sheet into a circle but this time with a hole in the middle like that of a doughnut. Place the doughnut-shaped pastry sheet over the first sheet.
- Brush with egg wash and bake at 350°F for 7-10 minutes until golden.