Chicken Ala King

This retro classic is one of the best landing spots for leftover roast chicken. It turns a few cups of cooked meat into a creamy, elegant supper that feels far more deliberate than ‘leftovers night.'

The sauce builds in layers: onion and mushrooms soften in olive oil, then chicken stock simmers with the meat to infuse flavor before a generous pour of cream turns it silky and rich. A long enough simmer reduces and thickens the sauce so it naps the chicken rather than running thin.

Tinned asparagus goes in right at the end, cut into short lengths, so it warms through without falling apart into the sauce. A finish of black pepper keeps it from tasting flat.

Spoon it over fluffy white rice to soak up every bit of the creamy sauce. For more depth, the recipe suggests adding sliced red and green peppers and a pinch of nutmeg, which gives it that classic a la king warmth.

Pro Tips

• Use leftover roast chicken; it carries more flavor than plain poached.
• Simmer the sauce until it reduces and thickens enough to coat the chicken.
• Add the asparagus at the very end so it stays intact and doesn’t turn mushy.
• Taste before salting; the stock cube is already salty.

Variations

• Add sliced red and green peppers and a pinch of nutmeg, as the recipe suggests.
• Serve over toast, puff pastry or egg noodles instead of rice.
• Stir in peas or a splash of sherry.