Bring on the Comfort Food

Chicken ala King for blog

September and the start of what I like to call “the comfort food season” is upon us. One of my favorites is Chicken ala King. The first time I had this dish I was at a dear friend’s home. She used whatever she had ready in the vegetable garden along with a couple fridge items. It was so simple with its creamy texture and fillings flavors that it instantly became one of my go-to recipes. This meal takes the delicious potatoes, peas, and white sauce side dish to a whole new level and it also makes great leftovers! Can it get better than that?

I wanted to share this dish with you because it’s the perfect time to make it. After all the blood, sweat, and sacrifice put exerted in keeping your vegetable garden alive its finally starting to give something back. So go out to your garden, take a trip to the farmers market or head to the grocery store and find some delicious produce to use. This is a great dish because it lets you be creative on what you put in it, use things like; peppers, celery, mushrooms, potatoes, carrots, peas, onions, shallots, just to name a few. You can also substitute the chicken with turkey which makes it another scrumptious way to use Thanksgiving leftovers. The other thing about this dish is what you top it off with. You can use toast, biscuits, rice, noodles, or even rolls (remember Thanksgiving). This is a great dish for those of you who have a garden or people like me who just look in the fridge to try to scrape something up for dinner. It’s an easy recipe to modify and make quick and easy. The recipe I am providing you may take a little longer, but you can always microwave the vegetables first for a few minute and then throw them in a sauté pan. I’m excited for you to try this because it’s one of my favorite dishes! It will definitely be one to remember. Comment below if you try this recipe with something other than what I have listed below. I would love to see what everyone puts in their Chicken ala King.

Ingredients:

2 cups of Klondike Rose® potatoes, chunks
1-1 ½ cups of chicken breast, cubes
1 cup diced onion (You can use whatever you have around. I used yellow onion)
1 cup carrots, sliced
1 cup peas
3 tbs butter
½ tsp garlic salt
½ seasoning salt (optional)

In a large sauté pan melt butter on medium heat. Add potatoes, carrots, onions, garlic salt, and seasoning salt (you could also cook vegetables in different pans if desired). Every once in a while stir (add a little water or more butter if needed). Allow to cook for 25-30 minutes or until vegetables are tender.

In a medium size skillet cook chicken all the way through. Once chicken is cooked set aside till potatoes, carrots, onions, are all the way cook through then add chicken. Put on low heat and add sauce and peas. Mix well and serve over toast, biscuits, rice, noodles, or rolls.

Microwave version:

In a large sauté pan melt butter on medium heat and add onions. Put potatoes and carrots into a glass microwave safe bowl with 1/3 cup water, and microwave for 10 minutes. Remove from microwave and drain. In the large sauté pan add the potatoes, carrots, and seasonings. Cook for about 6-8 minutes or until vegetables are tender (If you fork can easily go through the vegetable(s) its ready). Then add sauce and peas.

Sauce:

4 tbs butter
4 tbs flour
2 cups milk
½ tsp salt
½ tsp pepper

Melt butter in sauce pan over low heat. Once butter is melted add flour, salt, and pepper. Wisk frequently until butter and flour are mixed together. Keep wisking while you’re pouring in the milk. Stir until the sauce thickens as it starts to boil.

Next month’s blog is going to be on Fall Favorite Dishes. If you have a favorite recipe I would love to try it. Send me an email with your recipe and where you’re from. You might even see your recipe on next month’s blog post! Can’t wait to hear from you! marketingmanager@potandon.com