Ingredients
4
4 servings
- •6 tablespoons unsalted butter
- •0.5 pound sliced mushrooms
- •2 large shallots, minced
- •1 cup diced sweet bell peppers
- •Salt and freshly ground black pepper to taste
- •0.33333334326744 cup all-purpose flour
- •0.25 cup dry sherry
- •3.5 cups chicken stock or broth
- •1 pinch freshly grated nutmeg
- •1 pinch cayenne pepper
- •2 teaspoons fresh thyme
- •1 tablespoon chopped fresh Italian parsley
- •0.33333334326744 cup creme fraiche or heavy cream
- •4 cups cubed roasted chicken
- •Chopped fresh chives for garnish
Instructions
- Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
- Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
- Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.
Nutritional Facts
Per 4 servings
- Calories: 583
- Carbohydrate: 21g
- Fat: 36g
- Fiber: 2g
- Protein: 44g
- Sugar: 4g
Related Recipes
Chicken a la King
Chef John's Chicken French
Chef John's Chicken Cacciatore
Chef John's Chicken Lettuce Wraps
Chicken a la King III
King Ranch Chicken Casserole
Chicken a la Queen
Chef John's Chicken and Mushrooms
Chef John's Chicken and Biscuits
Slow Cooker Chicken and Mushroom Stew
Smothered Chicken with Spinach, Potatoes, and Mushrooms
