Done right, this updated dish could make a comeback; it's a perfect application for leftover chicken.
Serve over rice, puff pastry shells or toast.
Make Ahead: Freeze individual servings of the cooled chicken a la king in freezer-safe resealable plastic food storage bags; seal with as much air out of the bag as possible. Freeze for up to 1 month.
- 1 ounce dried porcini mushrooms
- Hot water
- 4 tablespoons (1/2 stick) unsalted butter
- 2 medium shallots, minced (about 1/4 cup)
- 8 ounces fresh mushrooms, sliced
- 2 medium cloves garlic, minced
- 1 teaspoon kosher salt
- 3 tablespoons flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 whole chicken breasts, poached, cooled, then skinned, deboned and cut into 1/2-inch dice (about 4 cups; may substitute 4 cups diced cooked chicken)
- 1 cup frozen peas, defrosted
- 2 large egg yolks
- 1/3 cup heavy cream
- 1 tablespoon dry sherry or amontillado sherry
- Leaves from 6 sprigs tarragon, minced (1 tablespoon)
- Leaves from 8 sprigs flat-leaf parsley, minced (1 tablespoon)
Place the dried porcini mushrooms in a medium bowl; add hot water to cover and let sit for 20 minutes. Remove the reconstituted mushrooms from the water and squeeze over the bowl.
Line a strainer with a few layers of cheesecloth, then strain the mushrooms' soaking water, reserving 1/2 cup. Rinse the reconstituted mushrooms.
Heat the butter in a large saucepan over medium heat. When it has melted, add the shallots and cook for about 3 minutes, stirring, until softened. Add the fresh mushrooms and garlic; cook for about 5 minutes, stirring, until the mushrooms have softened.
Add the salt and the reconstituted mushrooms and cook for a minute or two, stirring, then add the flour and cook, stirring for 1 minute until well blended. Whisk in the broth, the reserved mushroom soaking liquid and the milk. Bring to a boil, stirring constantly, then reduce the heat to low and cook for 10 to 15 minutes, stirring, until smooth and thick; there should be no lingering raw flour taste. Season with the pepper to taste; add salt as needed.
Add the chicken and peas; stir to combine and just heat through.
Shortly before serving, beat the egg yolks in a bowl with the cream. Transfer 1/2 cup of the sauce from the saucepan into the mixture; when it is incorporated, add the egg mixture to the saucepan. Cook for about 5 minutes, being careful not to let the sauce get too hot or start to bubble at the edges (or the eggs might curdle).
Add 1/4 teaspoon of the pepper, the sherry, tarragon and parsley. Taste, and adjust seasonings. Serve over rice, puff pastry shells or toast.
Adapted from "New Classic Family Dinners," by Mark Peel with Martha Rose Shulman (Wiley, 2009).
Tested by Christopher Stanford.
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