24 (Fri) June 2011
Chicken à la King
-Oksu, Seongdong, Seoul, Republic of Korea-
Chicken à la King is an American dish. Chicken with mushrooms and bell peppers in cream and sherry sauce. It’s become something of a culinary clunker, a cliché along the lines of, say, tuna casserole without the retro chic of, say, mac & cheese. Even the quaintly grandiose name, whose origins are in dispute but which likely has nothing to do with actual royalty, now seems ironic. Many recipes now found online are prefaced with “a great way to use up leftover chicken.”
Personally, I can’t recall a single instance of seeing the dish outside the frozen food aisle of the supermarket.
Quite possibly the final straw, this was the 4th attempt at realizing a recipe from Emeril’s Delmonico, a cookbook that hasn’t yielded much success in my kitchen (see 2.163 Steak Diane, 2.153 Chicken Piccata with Basil Capellini, 2.152 Shrimp Remoulade). Granted, I take responsibility for some of the problems in the final products, but I’m beginning to think either that the recipes are inherently flawed or that, if correct, they’re simply not my style. Case in point, although I had no prior experience for comparison, the Chicken à la King here was way too rich and too heavy on the sherry for my liking.
(See also FOODS.)
(See also PLACES.)