My mom is one of those women who doesn't have a lot of time to cook, so as a kid I never had chicken a la king. I DID, however, have turkey a la king, which was what my mom made 3-4 days after thanksgiving when everybody got tired of eating turkey sandwiches for dinner every night. She made it with condensed cream of mushroom soup, and served it on toast. I'm sure your method is better for you health and taste-wise, but that's a cherished childhood memory of mine. Thanks, Chef John!
More classics like this please. Salisbury steaks....chicken croquettes .....tuna noodle casserole, love them all, great memories...with the exception of the Jello mold atrocities that is.
I have it on good authority that there is a secretive sect of people allergic to cayenne pepper that have banded together and subscribed to Chef John's channel with the sole purpose of disliking every video he puts out as fast as they can manage. What does that mean to the rest of us? Nothing. Nothing at all. Because we still love Chef John and his work anyway. =)
In Germany we basicly have the same thing, chicken ragout, minus the peppers. I usually cook a chicken soup and use the chicken and soup for the ragout, leftover soup can be eaten during the week, also i eat it with egg-noodles.
My mom used to make this all the time when I was little! I forgot about it until I ate it again as a teenager and instantly recognized the flavor. This dish is basically my definition of homemade comfort food. Thanks for the recipe, Chef John!
27 yo guy here who always end up watching the foodnetwork when nothing else is on tv (for years btw) but never actually started cooking until I started watching you. love your videos for a plethora of reasons. keep up the good work sir. and thank you.
Huge fan Chef John! Watching your videos over the past year has greatly improved my skills in the kitchen, but more importantly my dry sarcastic humor! Keep it up!
sir, you are my hero. I haven't had chicken a la king in years and what I had years ago was simply something you boiled in a bag and put on toast. Never had it home or even restaurant made. This tastes exactly as I expected and it makes me so happy to have this dish "again" and "for the first time."
When I was growing up, sometimes my dad would bring home extra MREs from work. Chicken a la King was one of the menu items that you could get in those days (the early 90's) and I remember that it was my favorite. As much as I loved that version, I can only imagine your recipe is light years better than what I grew up eating since it's made with real food. I will be making this sometime soon.
Thank you, Chef. The timing of this video could not have been better for me. I was considering a stir fry over rice with some left-over chicken and bell peppers, but the "a la king" is now the thing!
Your videos always have at least one of those moments, where I just can't help myself but to minimize the full screen and gently click that thumbs up. Have anyone ever concidered you to be a comedic mastermind?
So flavorful! My mom used to serve it over cooked noodles. I noticed that he puts the chicken in last which is correct. Most probably know, but you should never boil cooked meat, just heat it to a slight simmer and remove from heat. I have found that boiling cooked meat ruins the flavor.
"You do what you gotta do".....lol...I just adore the way you chat along to those of us watching during your recipe demonstrations. Yours are amongst some of the best I`ve seen, the food of course is good (and being from the UK I`d never thought of American food being good, I`d thought more of it being fast food...I`d seen some American recipes where everything came out of a can or a jar!) but your slight comedic effect is just so entertaining. I sometimes whizz on with recipes and find myself muttering under my breath "just get ON with it will you!" but am happy to watch the whole of yours as you manage to entertain whilst still `getting right down to the bones of it` if you catch my drift. Anyway Chef John...I`m impressed....and it takes a lot to impress me. Can I ask, do you always speak in this style, the uplift at the end of a sentence and the sing song quality? Or is it just when you are filming /cooking....it doesn`t grate as I had thought it would....I`m just curious. Thanks for some splendid recipes and making it so easy peasy too!
You mentioned the wooden spatula with the hole in it! After I commented about it in the last video! This is the best day ever. Apart from the fact you still haven't told us the story... I'm starting to believe that you just made up that there is a story just so I'll keep coming back and watching your videos until you reveal the mysteries behind this utensil.
Oh man, I love chicken a la king. My Nana used to make it for me and serve it on english muffins. So bomb. Squirrel season just opened in Cali. Im going to try this recipe with squirrel meat.
Chef John, re taters and Dreyfus, this MEANS something! :) But back in the day what --I-- remember Chicken A La King being served on in restaurants, on TV, and even by home chefs who had a good bakery nearby (and they all did and all did make these) were these crunchy puff-pastry cups--flat wafer bottom, multiple rings to make the cup. Remember THOSE blasts from the past?
Thank You!! it looks a lot better than the "boil in the bag" thing my mom served me in the 1970's, anything instant or boil in the bag she would make. I am going to try this and serve it to my mom (she's 78 years old today). and show her what she was missing. I do all her cooking now and I try to make better tasting things that she served mehealthier also but sometimes its hard. thanks I ENjoy your vlog....
Chicken a la King (or what we called it) is such a comfort food for me. We often had it when I was a kid. But I would say that our family version was more of a "chicken a la kitchen sink" as we used it to use up not just chicken but any veggies we had in the house. Sometimes we even added cheese because, well American and, well cheese.
I've never cared for this dish but my father loves it, his Nana used to make it for him when he was little. I'll have to make this soon, I can only hope that this recipe will have less sodium than the cans my father currently buys.
Chef, you have THE best cooking channel I have yet to see on RU-vid. I absolutely love to go to my parents' on football Sunday, and cook them one of your down-home, stick to your rib recipes like this one here. That is one of my greatest pleasures in life, really. Thank you for all the awesome videos!
I'm not american and I wouldn't be surprised if someone named a dish after Don King. My stepdads uncle won the olympic sky jump for the GDR in the 60s or 70s and there were restaurants in Austria that named food after him.
When I was a kid, we did Chicken a la King over fresh homemade buttermilk biscuits - Mom made it a bit thicker then I see here.. Kind of a play on the traditional biscuits & sausage gravy.
Interesting thought, what if there was a cafe somewhere that actually let you prepare your own food? You just come in, use all their utensils and ingredients, and make your own food.
Jason Taylor Hmmm... depending on where you are, try checking for cooking clubs? If that plan is set to fail, I'd suggest watching family and friends cook, taking notes and asking questions. I've also seen people start out in a cooking course, just to get the basics right and build up confidence. Start small, as every step you master is a step you're bound to understand the moment you succeed or fail. Food is life.
There ARE such places. One that's amazing here in the Los Angeles area is a 1940's/50's old dive called "The Venetian Room" in Rosemead where you cook your own STEAK on a grill--how their insurance company lets a bunch of heavy-drinking patrons get that close to the fire is beyond me, but they do! Google it!
There served this at lunch with turkey at my school during thanksgiving, they put it on top of mash potatoes :) Even though it was school lunch, it was pretty good.
Love your channel been a fan for awhile👍👍👍👍 ignore the hatersI love how you make jokes and simplify the cooking process . Main reason I subscribed was because you put a smile on my face and I love your voice😜👍👍👍👍👍 A big shout out from Chicago🍷🍺
aha! I remember having Chicken Ala King in elementary school cafeteria! Probably not so fancy, and I don't recall mushrooms but - yes! Served on mashed potatoes!
hmmm.. so simple it has to be good :)) making this tomorrow Chef John -- greetz from a dutch guy in Norway...ps I love all your videos... been watching them for years....
Jesus video was so good it looked fake, props Chef John, cant wait to see this awesome content in HD, and more important try your recipes. BTW the easy ones i'm kind of lazy.
omg chef John..im sooo happy you brought up nigella Lawson in this vid. she's one of my favorites and today was the first time in a LONG TIME that i was revisiting nigellas videos. it was a coincidence that two times today i got exposed to nigella.
I'm subscribed to your channel Chef John!!! Just don't tell my twin brother Chef D! Hee-hee-hee. And I love your voice...it sounds official...further legitimizing your recipes...and my many failed attempts at recreating them. Except for the hot dog buns! Looked like my cat made them but they were delicious. God bless you!
