How to Make Chicken Al La King

Male: This is something that goes together nice and quick and easy, it is also a dish that you can make up a big pot of it. And put it into smaller dishes and freeze it. And you have it all always ready to go, you can pull it out at the last minute. Couple of ways to serve the Chicken al la King is maybe over rice, could be over noodles. But today we are going to be serving it over our puff pastry. We have peppers, some mushrooms, our onions and our chicken, we are also going to be having our roux that we are going to be making. And today we are going to make a roux not separately, we are going to make it right in our Chicken al la King pan. So we are going to use just little bit of oil for our roux and of course the extra butter that we are putting in. Yes. Female: Hey, chef what are you going to be cooking now? Male: Well what we are going to be cooking now is our Chicken al la King, it’s cream sauce with chicken, mushrooms, peppers and onions. And we are going to be serving it over our puff pastry, we got to bake off our puff pastry shells. My name is Chef Kelly and we are here in the Kids Culinary Academy making Chicken al la King. And we are going to be serving that over a nice puff pastry shell so we are going on ahead and get started. We are going ahead, we have our puff pastry sheets out. I’m going on ahead and just use a glass to use it as our cutter. And I am going out ahead and just cut out some circles out of our dough. You can use a dough cutter, anything around, could be triangle shape, could be square shaped. I like to use a nice round one. We go ahead and just cook these off. Now we are going to serve this as on-tray, so when we cooked off our puff pastry. We want a double layer it so that it will really cook nice and high. 2, 4, 6, 8, 10 that is five portions, so just go ahead and give us another little cut here, here we are. We are going on ahead and just lay those directly on to our baking sheet which we have a parchment, sheet of parchment paper on. So I am just going to go ahead and just take this directly over to a hot oven. And we are let them bake up and after about 15 minutes, you are going to see how high they are going to rise. Alright, now that we have Puff pastry sheets in the oven, we are going on ahead and start making our Ala King. So the first thing that we want to do is go ahead and just heat up our pan. I am going to go ahead and add up our oil and heat up our oil as well. You can use olive oil but I think it is a little bit of a waste, because you can not really going to taste by the time we add everything else in. While our oil is heating up we want to make sure that we have all of our ingredients, we have our pepper, our mushrooms, our onions and our chicken. We are also going to have our roux that are we going to be making. And today we are going to make a Roux not separately, we are going to make it right in our Ala King pan. So we’re going to use just little bit of oil for our Roux and of course the extra butter that we are putting in. So I am going on ahead with our onions, so we are going to add our onions in. You can see the sizzle already starting to heat up. And we go ahead and add in our peppers, alright after we have onions and peppers in. We are going on ahead to put in our mushrooms, I want to go and just stir that up a little bit. Again sautéing our vegetables first will help bring out the flavor. Whenever we are making soups or sauces and there’s Mirpoir involved or our mixture today. We want to sauté that up a little bit first it really brings out the flavor and our ingredients. After we have sautéed that up a little bit we want to go ahead and add in our diced chicken breast. And we want to just to seal that up a little bit, we’ll give that little stir that helps sautéed that up. We got that nice sautéed nicely. Now what we are going to do is go ahead and add in our butter that we are going to make a Roux. And again we are going to make our Roux white in our sauce pot right here. So we are going to add that in, let that melt down. Once our butter melts, we’ll go ahead and add our flour to this and we will actually cook our Roux right together with our chicken and our vegetables. This is something that goes together nice and quick and easy, it is also a dish that you can make up a big pot of it. And put it into smaller dishes and freeze it and you have it always ready to go. You can pull it out in the last minute, couple of ways to serve the Chicken al la King is maybe over rice, it could be over noodles but today we are going to serve it over our Puff pastry. We have our butter just about melted all the way, our vegetables are sautéed up. And our chicken is sautéed up so I am going on ahead and add in our flour to make our Roux. We want the side but we can do it this way also. So we just going to let that cook for a couple of minutes, we want to get that flour taste out of the Roux. And now I have said whenever we have Roux to something, we want to add to boiling liquid. So that’s why I am heating up our chicken stock here on the side okay? Now are you with me? Okay, now we’ve got our Roux, it’s really cooked up nicely, our peppers and our onions, chicken – it’s already good mushrooms. So I have our chicken stock that is heated, we are going on ahead and add that in to our mixture. And the Roux will tighten up the boiling liquid in this case it is our chicken stock. So we are going on ahead to give this a chance to dissolve all the Roux into our liquid. And then to make this sauce supreme, we are going to add a little bit of milk at the --. Just to give up that cream sauce effect so we have our sauce that is thickening nicely. We are going on ahead to add a little bit of milk. We are just going on ahead just to add in our milk is in, our Roux that is tightening up. We are going to let this simmer for a few minutes and now we’ll leave it up and thickening it up a little more. We are going to go and take our Ala king right out of the stove and I just like to finish it with our seasoning salt and pepper to taste. And that’s really up to you, it’s not really in the recipe depending on how much flavor you want. We’ll give it a little stir and then we are going to go into the oven and pick up our Puff pastry. And I will show you how will you put the plate together. Pastry comes out of the oven, you can see that it’s really puffed up. We are going to take it over to our sauté station and cut into and we will serve our Ala King on top. There are Puff pastry out of the oven and what I am going to do is go ahead and just take one of them. You can see that they are really puffed up and I am just go on ahead and slice the top half off. And set it to the side, okay I will go and just take a little and lay it out a little bit into our shell. And let it drizzle on the side a little bit just like that. And we are going to take our top piece and just set it here right on top. Why no into our herb garden, a very simple garnish could just be a nice sprig of fresh of Rosemary something like that. Could be a little bit of time, nice frig of time. Presentation is very nice but I always like to go for the taste. Delicia.