Chicken a la king

Chicken à la King is a true classic of "hotel cooking" that gained immense popularity throughout the 20th century.

While it sounds regal, it has no official ties to any royal family—it is simply a luxurious, creamy, and comforting dish that became a staple of American dining.

The History & MysteryThe origins of the dish are highly debated, with several hotels and chefs claiming credit in the late 19th century: The Brighton Beach Hotel (New York): A widely cited story suggests that Chef George Greenwald created it in the 1890s and named it after one of his patrons, E. Clarke King II. The Bellevue Hotel (Philadelphia): A 1915 New York Times obituary for a cook named William "Bill" King claimed he was the true inventor. Delmonico’s (New York): Another theory points to the famous restaurant Delmonico’s in the 1880s, suggesting it was inspired by a customer named Foxhall P. Keene (the son of a famous horse breeder), which is why it was sometimes referred to as Chicken à la Keene.

Regardless of its true inventor, it became a mid-century sensation, often appearing at weddings and club dinners. By the 1950s and 60s, it was so ubiquitous that writer Calvin Trillin joked that the government must have been hoarding it in secret silos.

Course Main Course

Cuisine American, British

Keyword Chicken, peppers, Salad Cream

Ingredients

3 cups Cooked chicken Cubed
8 Oz Mushrooms Sliced
1 Onion Diced
1 clove Minced garlic
5 tbsp butter
1/3 cup plain flour
2 cups milk
1 cup cream
1 cup chicken stock
1/2 cup sciced pimentos

Instructions

Sauté: Melt butter in a large pan and sauté the mushrooms and onions until soft.
Roux: Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
Thicken: Gradually whisk in the chicken broth and half-and-half, stirring constantly until the sauce thickens into a glossy, smooth cream.
Combine: Add the cooked chicken, peas, and pimentos.
Simmer gently until everything is heated through.
Finish: Stir in the sherry and seasonings.
Serve: Traditionally served over toast points, puff pastry shells, or buttered biscuits.

Video

Notes

The "Convenience" Shift: By the mid-20th century, the dish evolved to accommodate the "convenience" trend, with many households using canned cream soups and canned chicken to speed up the process.
Flexible Starch: While toast points are the traditional "Old School" delivery method, it is now commonly served over egg noodles, rice, or inside vol-au-vent (puff pastry shells).
Name Evolution: It is very likely that the name simply shifted from "à la Keene" (referring to the patron) to "à la King" because it sounded more sophisticated and regal to the public ear.
Vegetarian Potential: Because the sauce is so flavorful, it is quite easy to adapt into a vegetarian version by substituting the chicken for extra mushrooms, cauliflower, or even chickpeas.