So I did my own thing with this recipe, but it still has great "bones" for making Chicken a la King.
I started off with chicken drumsticks (about 4 lbs) and seared them quickly in about 3 tablespoons of vegetable oil. Took out the chicken when the skin was browned. Sauteed up one medium onion in the remaining vegetable oil. I also added 4 cloves of garlic. I then added 4 cups of water to this and put the chicken back in the pot. Boiled for about 10 minutes, then removed chicken again.
In another dish I made the rue using the butter, flour and milk called for in the recipe. Added the rue to the chicken stock. Then added 1 bag of mixed veggies (peas and carrots). I probably tripled the chicken bouillon and also added 1/2 cup of sour cream to this.
Finally, I took the skin off the chicken and hand shredded the chicken and added it back to the sauce. Simmer until it boils and serve.
I did not use the pepper or chopped pimentos. Was really great and my picky daughter loved it. Lots of flavor and not bland. Just remember to add way more bouillon than the recipe calls for.
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So I did my own thing with this recipe, but it still has great "bones" for making Chicken a la...