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Chicken a la King

While there are lots of theories about the origins of this classic dish, one thing is agreed on my everyone. It is bloody delicious. I have been working on the recipe for some time now, and while the original called for the use of eggs in the sauce, I find that it works just as well in this version where they are left out. Traditionally, this would be served with toast points, but I like to serve it with some simple steamed long grained rice.

A close up view of Chicken a la King with a spoonful of the dish by Simon Majumdar

Chicken a la King Recipe

(Serves 4-6)


  • 6 Chicken Thighs (bones and skin removed)

  • 1 ½ Cups Chicken Broth

  • 3 Tablespoons Unsalted Butter

  • 3 Tablespoons All Purpose Flour

  • 1 Red Pepper (de-seeded and diced)

  • 1 Green Pepper (de-seeded and diced)

  • 1 Yellow Pepper (de-seeded and diced)

  • 1 Medium Yellow Onion (diced)

  • 1 Cup Heavy Cream

  • 2 Cups White Mushrooms (de-stemmed and quartered)

  • Juice of ½ a lemon

  • ¼ Cup Dry Sherry (optional)

  • ½ Teaspoon Paprika

  • ½ Teaspoon Dijon Mustard

  • ½ Teaspoon Freshly Ground Nutmeg

  • ¼ Cup Italian Parsley (finely chopped)

  • 1 Teaspoon Salt (or more to taste)

  • 1 Teaspoon Black Pepper (or more to taste)



  1. Place the chicken broth in a large saucepan.

  2. Add the chicken thighs and simmer on a gentle heat for about 5 minutes or until the chicken is just cooked through. This can be done in advance.

  3. Strain the stock through a sieve and reserve.

  4. Allow the chicken to cool and then cut into 1-inch cubes and reserve.

  5. Add the butter to a large wide and deep saucepan.

  6. Cook on a gentle heat until it begins to foam.

  7. Add the diced onion and cook for 5-6 minutes until they become translucent and golden. Season with salt and pepper.

  8. Add the peppers and cook gently until they begin to soften. You do not want to overcook these, as you want them to add some texture to the finished dish.

  9. Add the mushrooms and combine. Cook until the mushrooms are beginning to color.

  10. Add the teaspoon of paprika and Dijon mustard and combine.

  11. Add the lemon juice and sherry and combine. Cook for 2-3 minutes until the mixture loses the smell of raw alcohol.

  12. Add the flour and combine well with the pepper/onion/mushroom mixture.

  13. Cook on a gentle heat for 3-4 minutes until the mixture loses the smell of raw flour.

  14. Add the reserved chicken broth and whisk until combined.

  15. Once the sauce has begun to thicken, gradually add in the heavy cream and combine.

  16. Simmer on a gentle heat until the sauce begins to thicken again.

  17. Grate the fresh nutmeg on top of the sauce.

  18. Add the reserved chicken to the sauce and simmer gently for 3-4 minutes until it is warmed through.

  19. Serve over toast points or plain, steamed long grain rice.

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