Happy Tuesday, lovelies!
Today’s guest post is courtesy of Mrs. Kate Smith, a beautiful blonde who shares her adventures in stylish domesticity on her blog, The Diary of a Rad Housewife. Kate’s not one to brag, like ever, about anything, but I think her talents in the kitchen are worth some serious horn-tooting. Today, she’s sharing a recipe for a winter comfort-food classic. I hope you enjoy!
The Housewife Queen Makes Chicken A’La King
If there’s one thing I admire about women from yesteryear, it’s their creativity with ingredients. What passed for food back in the day is oftentimes astounding—Velveeta, creamed cottage cheese, Jell-o and pineapple slices were staples, for heaven’s sake. And don’t get me started on what’s in Sherried Beef or Hamburg & Tatertot Hot Dish. But somehow all those dinners were consumed and here we are.
As a vintage cookbook collector, I would be remiss if I didn’t offer up one of my favorite golden oldies during my time as a guest blogger for the high plains thrifter. I’ve modified it quite a bit, but this Chicken A’La King is still the brainchild of Mrs. June Klee, straight from the Women’s Circle Home Cooking “Instant Cooking for People on the Go!” cookbook, circa 1978. Let’s dive in!
Chicken A’La King
1 boneless, skinless chicken breast
1 boneless, skinless chicken thigh
2 tbsp. olive oil
1 c. yellow onion, diced
0.5 c. carrots, sliced and peeled
0.5 c. peas
1.5 c. chicken stock
1 tsp. fresh sage, finely chopped
1 tsp. fresh thyme, finely chopped
2 tsp. celery leaf, finely chopped
Kosher salt and pepper
1. Preheat oven to 400 F.
2. Dice chicken.
3. Heat olive oil in a medium saucepan; add the onion and carrots. Saute until slightly softened.
4. Add stock and bring to a boil. Lower heat and add chicken pieces, bringing to a simmer.
5. Add peas, sage, thyme, celery leaf, 2 tsp. of salt and several grindings of pepper.
6. To thicken the dish (as it’s chilly out and you’ll probably want something nice and hearty): make a roux by melting 2 tbsp. of butter over low heat in a small sauce pan. Add 3 tbsp. of flour while stirring constantly with a wooden spoon. Do not let roux brown. Add 1/3 c. of heavy cream to mixture, stirring vigorously until mixture thickens. Season to taste.
7. Add to chicken and vegetable mixture and simmer.
8. Place in casserole dish and heat in oven for 15 minutes.
Serve over warm, fresh slices of pain au levain from French Meadow Bakery & Cafe.
Note: A big thanks to the Williams-Sonoma Bride & Groom Cookbook for its inspiration in helping me to update this vintage classic. And also to Amy Casey for sharing her food photography.
P.S. This is my 200th post! Holy crap!!