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Chef John's Chicken a la King

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Ingredients :

• 6 tablespoons unsalted butter
• ½ pound sliced mushrooms
• 2 larges shallots, minced
• 1 cup diced sweet bell peppers
• Salt and freshly ground black pepper to taste
• ⅓ cup all-purpose flour
• ¼ cup dry sherry
• 3 ½ cups chicken stock or broth
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper
• 2 teaspoons fresh thyme
• 1 tablespoon chopped fresh Italian parsley
• ⅓ cup creme fraiche or heavy cream
• 4 cups cubed roasted chicken
• Chopped fresh chives for garnish

Instructions :

Prep : 15M	Cook : 4 M	Ready in : 45M

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