Quantcast
Chicken Vol-au-vents " la king"?
+ Reply to Thread
Results 1 to 10 of 10

Thread: Chicken Vol-au-vents " la king"?

  1. #1
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    676

    Chicken Vol-au-vents " la king"?

    Mom used to make a really tasty, rich dish she calls "Chicken la King." Basically, it was sauted morsels of chicken in a basic white bechamel with peas (and sometimes carrots), served in vol-au-vents shells.

    I'd like to make something similar for the two of us, but perhaps with some improvements.

    Please dive in and give me any suggestions you might have. Saute some shallot in butter before adding the chicken? Make a white wine, tarragon and cream sauce instead of a roux? What about mushrooms? I've got some great dried mushrooms I could rehydrate and use. I'm open to new ideas, too.
    Francesco
    Unskilled flunky

  2. #2
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    If you like it, put it in!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #3
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765
    Quote Originally Posted by SpikeC View Post
    If you like it, put it in!
    Pretty sure chicken a la king is one of those dishes that came about to utilize food that would otherwise be thrown away. When we do it at work it's got bits of leftover chicken/ turkey mushrooms mire poix and whatever else we feel like adding at the time to enhance or add a bit of excitement to the dish. So yah. If it tastes good with chicken( and what really doesn't ) and you like it, give it a go.

  4. #4
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765
    Quote Originally Posted by SpikeC View Post
    If you like it, put it in!
    Oh yah. Forgot. +1

  5. #5
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,840
    It's just pot pie! put some damn cheese in it.lol
    I haven't lived the life I wanted, just the lives I needed too at the time.

  6. #6
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,830
    I like mine in a crispy potato basket.

  7. #7
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    676
    Ooh, gonna try that.

    FWIW, this last batch of pre-made puff pastry couronnes (crowns) were from Costco and they were actually pretty good! The ingredients listed only butter as the fat, and they were flaky and tender. I made a soffritto of shallot, a tiny bit of garlic and a couple of scallions, then added the mushroom mix (porcini, shiitake and morels). Threw in the chicken chunks and peas and cooked through, set all aside and deglazed with the mushroom water and a small amount of broth (next time I'll try dry vermouth), and reduced until it was almost dry. Put the ingredients back in the pan to heat while I made the bechamel and heated the crowns. Really about as simple country food as I could have wanted, and perfect for a cold wet day.

    Today it's leek and bacon risotto with poached egg on top. Mmmmmmm.
    Francesco
    Unskilled flunky

  8. #8
    Senior Member
    stereo.pete's Avatar
    Join Date
    Mar 2011
    Location
    Chicago
    Posts
    1,753
    "Leek and bacon risotto with a poached egg on top." What!!!!??? I want some o dat!
    Twitter: @PeterDaEater

  9. #9
    much more awesomer
    Join Date
    Feb 2012
    Location
    YUL
    Posts
    676
    Francesco
    Unskilled flunky

  10. #10
    Senior Member
    Join Date
    Sep 2012
    Posts
    92
    Where's the picture?

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts