This may be a little bit of a departure from my normal posts, at least as far as content goes. However, I decided that I wanted to shift this blog a teeny tiny bit into being a little bit less of me rambling about nothing and little bit more of a general lifestyle blog. That said, I think the rambling is entirely unavoidable so it will probably be more of a rambling blog with some of my interests squished in all caddywompus.
And one of my (very favorite) interests happens to be cooking.
I decided to start with Chicken A La King for three reasons.
1. It is really delicious.
2. It is the dish I use to prove to people I can cook. It was a favorite of mine growing up, and it became a favorite of my roommates when I cooked it in my first shared apartment. I swayed Kristine, Ricky's sister into becoming an A La King fanatic, and now, dear reader, I am going to sway you.
3. I made it the other night and remembered to take a picture of it. So, you know, convenience.
But you guys, it's really good. Like buttery, creamy, chickeny good.
Chicken A La King
*Adapted loosely from the original Betty Crocker Cookbook
As indicated above, I have altered the recipe to be a little more health-conscious. Basically less butter, more fresh vegetables.
4 Tbsp. Butter
2 Tbsp. Olive Oil
6 Tbsp. Flour
1 tsp. Salt
1/8 tsp. Pepper
1 1/2 cups Chicken Broth
1 cup Milk
1 cup cut up cooked chicken breast (I like little more chicken, so I use two chicken breasts.)
1 cup Mushrooms*
1 cup chopped Green Bell Peppers
1/4 cup chopped Pimentos
* I used portobellos this time around because they were on sale. They were divine, but you could use any type you want.
Side Note: I have the original 1950 publication which is constant source of amusement for me. For example, Betty advises in this recipe that "Southerners substitute cooked ham for half the chicken". Obviously because Southerners need more pork than the rest of us. So if you are living below the Mason-Dixie Line, please proceed with as much ham as you deem necessary. (I think this sounds gross).
1. Grab a large pot, fill it with enough water to cover the uncooked chicken and set the heat on high. Once the water is boiling, throw in the chicken and leave it alone while it cooks.
2. While chicken is cooking, melt butter and olive oil together over medium heat in medium sized pot. Toss in the mushrooms and green peppers and sauté.
3. After about five minutes, turn heat to low and blend in the four, salt, and pepper into the butter and veggie mix. Things will be kind of chunky and gritty, but don't fret. Continue to cook over low heat until bubbly.
4. Stir in the milk and chicken broth. Bring mixture to boil and let boil for one minute, stirring constantly. Things should be creamy.
5. Cut up the now cooked chicken and add to contents of pot. This also is the point you should add the pimentos, if using. ( I normally do, but for some reason couldn't find them at the store when I went this time and I actually didn't miss them that much. I also think you could add the same amount of regular red bell peppers and it would be just as, if not more, delicious.)
6. Stir together and serve immediately over brown rice as I do, or over biscuits, pastry shells, or what have you.
Betty says this serves six. I don't know what kind of anorexic 1950's fantasy world she lives in, but I would say it serves more like four. Or if you're really hungry like we were, two and a half.