Even though you have over 1M followers I want you to know you are still so underrated. You possess a quality that is professional, but still so human and approachable. Viewers can respect you as a professional chef that knows his shit, but also feel at home watching these videos bc that’s where you are. Seriously you’ve got a great thing going here. Stay encouraged. Keep doing this. It’s so awesome
I have only just realised it’s mono! Kept trying to pop my ears so just sitting here opening and shutting my mouth like a guppy as my 16 year old daughter looks unimpressed at me from the dining table.
I love recreating humble dishes from the 80s that I grew up on. Salisbury steak, Irish stew and dumplings, pork chops with a mushroom sauce from Campbells. Turkey à la King is a great way to use up leftovers after thanksgiving. My mother would fold sliced bread into a muffin tray and toast it in the oven to make "birds nests" then ladle the turkey à la king over them.
One of the things I appreciate about this and many of your videos is you mention alternatives, substitutes, and variations. Whether it's adding, subtracting, or replacing an ingredient, it gets my own mind working about how I could or have tweaked similar dishes and how I can make them better next time. Thanks Chef!
I think its awesome to cook things our grandmothers used to cook for us as kids. For me, it was my Nan's bacon and vegetable soap. What is so good about it is that you can pretty much use whatever vegetables you want in it, so great for using up vegetables so they don't go to waste.
AND once Nanna found out grandkids liked her chicken a la king I’m sure she made it A LOT. My grandmother would make us chili and my mother made chicken pot pie, we still talk about it. YUMMMY
I remember my mum making this dish, when I was small. 8 plates laid out on the bench and 8 perfect circles of rice spooned on to each topped with chicken. Yummmmmm
You're my favorite food content creator on RUclips, Andy. Your personality is such that you feel like a close friend/mate/homeboy and your shorts, especially, are super relatable even to a home cook like me. I laughed my ass off when you flipped the script and babe made you breakfast 🤣
Gave this a shot tonight. I am a super novice cook and here are a couple of issues I ran into. Salt is pretty key here and I under-seasoned drastically throughout. When I try this again I will add a heaping tbsp of flour when making the rue and be a bit more patient with it in the beginning. I was adding flour then stock then flour to get it right which is not ideal. I do think a subtle flour taste is making the dish bland. Better to add a bit more flour than you think you'll need, cook it out, and thin it out as needed. I will also cut the red peppers thinner so they get softer. The onions are luscious but the peppers did not soften up as nicely. I juiced half a lemon into it and I enjoyed this addition. Just a bit more acid. Will be trying it again in the future. Repetition is key. Thank you Andy! I respect content from seasoned professionals much more and I appreciate your keep it simple / low-key attitude. Keep up the good work and I hope you achieve the success you are looking for on youtube.
Andy, This brings back memories. My mother used to make this when I was young. Wouldn't have been my Nana, as she was more likely to serve boiled hot dogs and baked beans, then go on to burn the hot dogs (and the beans for that matter). I'm doing a Korean thin cut short rib dish tomorrow night, but, this sounds like comfort food heaven for Wednesday night. I've only recently started watching your videos and primarily they had been the shorts. "Whatcha want for dinner babes ?" Love em all ! Thanks so much !
Andy, I could watch your videos all day! Plus you're easy on the eyes, lol. But seriously, you need to be on TV. I'd love to try your french onion soup...freaking YUM!!
The first word which comes to mind is comfort with that warm rice and saucy sauce. 😋 I agree with you on the notion of a regular whisk against a non-stick surfaced pan, been doing it for years, no problem. 🤗 👍 🍚
Ok, I'm drooling just thinking of how good this will look when Andys done making it!! Can't wait to see the final dish....I think it'll make a good Sunday meal tomorrow 💘👍
My grandma on my dads side use to make this, and my dad continued making it after she moved to Florida. You can literally serve it with any carb. Pasta, White rice, dirty rice, spanish rice, Hawaiian Rolls, Toast, Mashed Potatoes, Biscuits, even bake the mashed potatoes or buscuits on top. Fried thinly sliced onions are top tier on it too. As long as you had white wine, cilantro, cream, flour, butter, bouillon and celery/carrots/onions plus a protien (usually chicken) and a carb (either diced toast or mashed potatoes for my family).
I don't have good memories of chicken a' la King as a kid... but maybe it was the store bought, white sauce that had to be rehydrated. No wine etc. I definitely can "imagine" this taste and flavour. I will be making this in the week😋👌
Absolutely delicious! I did use marsala as I had it in the cupboard and tarragon as I don't like parsley. Served with rice and the leftovers I made into pies 👌
My mother loved a dish she would make - Hungarian Chicken Goulash. She found it in the newspaper. It was delicious. When she became terminally ill, it was the one dish she could eat without making her sick. Now she is gone, I make it as comfort food for me.
I have been eating/making this all my life, and this is nothing like the recipe I use or what I ever ate as a kid. My version was always served over Toast, waffles, or biscuits. Does not make it right or wrong, just very very different. Oh, frozen peas, canned peas are gross, as is asparagus. 😁
Thank you for reminding me my mother made this when I was young. She use to call it chicken for king with posta. Lol I am going to make it for my grandchildren next week.
Was scrolling through your videos and found this last night. Ended up making it for dinner, minus the cream at the end for dairy intolerances. Without the cream at the end the sauce was very reminiscent of a Marsala sauce. Most of my family claims to not like mushrooms, onions, or wine, and they loved this! Cheers!
One of my alltime favorite comfort foods super simple super delicious. This is pretty much how my mom makes it but she throws in a can or two of cream of mushroom
When I was shown how to make this dish we used a whole poached chicken to make this sauce and we didn’t use garlic and the sauce was half bechmel and cream but that was 40yrs ago when I was a young chef in Aberdeen Scotland 🏴 ps great videos Andy
My mother often made chicken ala King when I was a kid. It was my favorite dish. I have seen your video on Facebook and realised you have a youtube channel.
My Nan was a Southerner so she served hers over buttermilk biscuits. No peppers as Gramps didn't care for them. One of the best dishes on a cold rainy day.
I'm a Nanna and I and my grandson are really bonding over cooking. Did you cook things with your Nanna as well. Last night he soloed a pinwheel beef roast. With rice and mushroom gravy. He is sixteen and we were all mad for that roast. Scrumptious!! I am taking good tips back to him from you.👍
I would love your Nanna's Chicken "a la Andy", and would definately add asparagus to mine .. Love the idea of having extra to use for Chicken Pot Pie the next day..Thank You for Sharing ⚘⚘
Looks Delicious! I've always made it to top egg noodles, which I love. Suppose next time will see if I like it topping rice. Anyway, love watching you prepare everything so far. Amazing chef you are Andy!
Hello Andy! Been watching your shorts for a while now and decided to check out your main channel. What a treat! Thank you for the great content! If possible could you make a video/short for the dish called Chicken Kiev? Thank you!
Looks yummy Chef! I like peas only if they are incorporated in with other ingredients as you are doing above. If you served it as a side by itself it would not be eaten, lol.
Usually Chicken a la king is made from a whole poached chicken that you remove from the stock and let it cool down. Then you reduce the cream with the vegetables until its really thick. Then you dilute the cream with the chicken stock until you reach the right consistency and get a rich natural chicken stock flavor. Then you remove the cold meat from the chicken carcass and add it to the sauce at the very end. Always a deeper and richer flavor if you use bones and broth. That said..this is still a good faster way of it. :)
I remember having Chicken a la king when I was very young. Can only remember the creamy chicken and mushroom sauce over rice. But it did lead me to trying rabbit very young, when my parents made it and told me I was chicken. I knew straight away it wasn't chicken, but was so damn good with the rabbit!
I was watching videos on Sauce Veloute the other day and I remembered this video, I have to make this. You should do a series on the Mother Sauces and how to use them in home recipes.
Wonderful recipe, can't wait to try it. Any chance you may do a Moreton bay bug linguine? I have enjoyed that dish annually in a restaurant in Port Douglas and sadly, it was off the menu this year. The buttery, lemon, chilli sauce that accompanied it was so light and zesty....mmmmm
My favorite dish is a recipe I made up it’s called shnits-agna a blend of schnitzel and lasagna kind like a pork cutlet parm with more steps and spicy sausage tomatoe sauce
Andy I do the same thing I even bought a rubber whisk on it doesn't work the same as a metal one I think you just need to know how to use one because I have never scratched my pan's I have had them for 13 years.
Even though you have over 1M followers I want you to know you are still so underrated. You possess a quality that is professional, but still so human and approachable. Viewers can respect you as a professional chef that knows his shit, but also feel at home watching these videos bc that’s where you are. Seriously you’ve got a great thing going here. Stay encouraged. Keep doing this. It’s so awesome
Thanks Paul!
@@andy_cooks absolutely
I agree 100%!
well said! Andy's a legend
and also his calmness are so perfectly well fit in all of his videos!
My right ear loved this video Andy
I was wearing a left side ear piece and thought there was no sound lol🦻👍
I think your right ear is always right! Well now for sure!
I have only just realised it’s mono! Kept trying to pop my ears so just sitting here opening and shutting my mouth like a guppy as my 16 year old daughter looks unimpressed at me from the dining table.
If I get yelled at from the left I cannot hear notting ...
I love recreating humble dishes from the 80s that I grew up on. Salisbury steak, Irish stew and dumplings, pork chops with a mushroom sauce from Campbells.
Turkey à la King is a great way to use up leftovers after thanksgiving. My mother would fold sliced bread into a muffin tray and toast it in the oven to make "birds nests" then ladle the turkey à la king over them.
One of the things I appreciate about this and many of your videos is you mention alternatives, substitutes, and variations. Whether it's adding, subtracting, or replacing an ingredient, it gets my own mind working about how I could or have tweaked similar dishes and how I can make them better next time. Thanks Chef!
This was my favorite dish growing up in the 1980s, thanks for the nostalgia!
Granny’s always got the best comforting dishes.
My granny’s signature was shepherds pie
I think its awesome to cook things our grandmothers used to cook for us as kids. For me, it was my Nan's bacon and vegetable soap. What is so good about it is that you can pretty much use whatever vegetables you want in it, so great for using up vegetables so they don't go to waste.
AND once Nanna found out grandkids liked her chicken a la king I’m sure she made it A LOT. My grandmother would make us chili and my mother made chicken pot pie, we still talk about it. YUMMMY
Excellent! ❤
Lasagna for me.
The best compliment any grandma can get is, “I like your cooking more than mommy’s.”
Instant favorite grandkid for grandmama.
I remember my mum making this dish, when I was small. 8 plates laid out on the bench and 8 perfect circles of rice spooned on to each topped with chicken. Yummmmmm
My Mom would serve it (2) ways:
- over rice as you demonstrated +
- over toast (sort of a SOS version if you will) - we didn't have rice very often.
You're my favorite food content creator on RUclips, Andy. Your personality is such that you feel like a close friend/mate/homeboy and your shorts, especially, are super relatable even to a home cook like me. I laughed my ass off when you flipped the script and babe made you breakfast 🤣
Gave this a shot tonight. I am a super novice cook and here are a couple of issues I ran into. Salt is pretty key here and I under-seasoned drastically throughout. When I try this again I will add a heaping tbsp of flour when making the rue and be a bit more patient with it in the beginning. I was adding flour then stock then flour to get it right which is not ideal. I do think a subtle flour taste is making the dish bland. Better to add a bit more flour than you think you'll need, cook it out, and thin it out as needed. I will also cut the red peppers thinner so they get softer. The onions are luscious but the peppers did not soften up as nicely. I juiced half a lemon into it and I enjoyed this addition. Just a bit more acid. Will be trying it again in the future. Repetition is key. Thank you Andy! I respect content from seasoned professionals much more and I appreciate your keep it simple / low-key attitude. Keep up the good work and I hope you achieve the success you are looking for on youtube.
The dishes we learned from our Nanas and Mom that we make now for my family are my favorites
Andy, This brings back memories. My mother used to make this when I was young. Wouldn't have been my Nana, as she was more likely to serve boiled hot dogs and baked beans, then go on to burn the hot dogs (and the beans for that matter). I'm doing a Korean thin cut short rib dish tomorrow night, but, this sounds like comfort food heaven for Wednesday night. I've only recently started watching your videos and primarily they had been the shorts. "Whatcha want for dinner babes ?" Love em all ! Thanks so much !
Andy, I could watch your videos all day! Plus you're easy on the eyes, lol. But seriously, you need to be on TV. I'd love to try your french onion soup...freaking YUM!!
My Gramma used to make her chicken pies like that, thank you for taking me back to her kitchen again. I can smell her cooking now
Been super stoked to see this once since you brought it up in the Chicken Alfredo video. Awesome stuff chef!!
The first word which comes to mind is comfort with that warm rice and saucy sauce. 😋 I agree with you on the notion of a regular whisk against a non-stick surfaced pan, been doing it for years, no problem. 🤗 👍 🍚
Ok, I'm drooling just thinking of how good this will look when Andys done making it!! Can't wait to see the final dish....I think it'll make a good Sunday meal tomorrow 💘👍
Heh, my mum used to cook this but the sauce was a can of Campbell condensed mushroom soup. Really happy childhood memories
Also from Scotland so yeah- a uk thing!
such a nostalgic dish, literally no one talks about chicken a la king no more.
I just made this and it turned out perfect. Goes great with a few Pilsbury Grand rolls!
I’ve been asking for and waiting for this for a long time thank you Andy
My grandma on my dads side use to make this, and my dad continued making it after she moved to Florida. You can literally serve it with any carb. Pasta, White rice, dirty rice, spanish rice, Hawaiian Rolls, Toast, Mashed Potatoes, Biscuits, even bake the mashed potatoes or buscuits on top. Fried thinly sliced onions are top tier on it too. As long as you had white wine, cilantro, cream, flour, butter, bouillon and celery/carrots/onions plus a protien (usually chicken) and a carb (either diced toast or mashed potatoes for my family).
I really like how you explain the history of the dishes in some of your videos
My mom use to make this when I was a kind I haven't had it in about 18 years hearing the name brought memories
Man I love your simple straight approach and the recipe's that you walk through. Love the content! Keep it up!
I don't have good memories of chicken a' la King as a kid... but maybe it was the store bought, white sauce that had to be rehydrated. No wine etc. I definitely can "imagine" this taste and flavour. I will be making this in the week😋👌
This looks so good. Thank you for this dish Mr. Andy. Yum !😋
love Chicken a la King and Beef Stroganoff! Excellent 😋👍
This brought back great memories. This and the beef stroganoff were staples on our family of six growing upon the 60s and 70s.
Another one of my Mums specialties . I can taste it now . A beautiful meal.
Absolutely delicious! I did use marsala as I had it in the cupboard and tarragon as I don't like parsley. Served with rice and the leftovers I made into pies 👌
My mum used make but used pimento instead of red pepper and served over toast or biscuits. Delicious! Cheers!
My mother loved a dish she would make - Hungarian Chicken Goulash. She found it in the newspaper. It was delicious. When she became terminally ill, it was the one dish she could eat without making her sick. Now she is gone, I make it as comfort food for me.
Hello from Canada 🇨🇦 love chicken a la King! We serve it in a warm vol au vent . Great comfort food 😋
I love the window in front of the stove! Never seen that before.
Me too. If I don't like what I cooked I can always throw it out the window.
Finally a chef adding warm stock to a sauce instead of coke stock. It mixes so much easier
Love all your recipes Andy . You are amazing . Never had a fail so far x
I have been eating/making this all my life, and this is nothing like the recipe I use or what I ever ate as a kid. My version was always served over Toast, waffles, or biscuits. Does not make it right or wrong, just very very different. Oh, frozen peas, canned peas are gross, as is asparagus. 😁
Thank you for reminding me my mother made this when I was young. She use to call it chicken for king with posta. Lol I am going to make it for my grandchildren next week.
We used to put this creamy dish over cubes of toasted bread. Yummy!
I’m from Chicago my grandmother used to make turkey ala king with leftover turkey from thanksgiving every year.
One of my favourites. Can't wait to make this again after seeing yours
Was scrolling through your videos and found this last night. Ended up making it for dinner, minus the cream at the end for dairy intolerances. Without the cream at the end the sauce was very reminiscent of a Marsala sauce. Most of my family claims to not like mushrooms, onions, or wine, and they loved this! Cheers!
Brings back memories of my daddy making this when I was young… a long time ago!😜❤️
One of my alltime favorite comfort foods super simple super delicious. This is pretty much how my mom makes it but she throws in a can or two of cream of mushroom
I made it today…delicious! Thanks for the recipe
Basic Andy, but on the hand the simple dishes in life is more rewarding.
When I was shown how to make this dish we used a whole poached chicken to make this sauce and we didn’t use garlic and the sauce was half bechmel and cream but that was 40yrs ago when I was a young chef in Aberdeen Scotland 🏴 ps great videos Andy
Good old comfort food…love serving this in vol u vents as well
My mother often made chicken ala King when I was a kid. It was my favorite dish. I have seen your video on Facebook and realised you have a youtube channel.
My Nan was a Southerner so she served hers over buttermilk biscuits. No peppers as Gramps didn't care for them. One of the best dishes on a cold rainy day.
Served over fresh biscuits is excellent too!
Oh yes@Josh Gimre big buttermilk biscuits. ❤️👍👍❤️
I'm a Nanna and I and my grandson are really bonding over cooking. Did you cook things with your Nanna as well. Last night he soloed a pinwheel beef roast. With rice and mushroom gravy. He is sixteen and we were all mad for that roast. Scrumptious!! I am taking good tips back to him from you.👍
Love! Awesome content. So non pretentious and calming. You excel at home cooking videos and shorts.
Thank you so much 😊
I would love your Nanna's Chicken "a la Andy", and would definately add asparagus to mine .. Love the idea of having extra to use for Chicken Pot Pie the next day..Thank You for Sharing ⚘⚘
Pani Puri. It's a famous dish in Pakistan usually served for breakfast.
One of my favorites
Awesome Andy's nana's dish . That's amore❤🍷🍗🧄🧅🥰 😋 🌾 💚 🤍🦁 ❤🌾🍀
Looks Delicious! I've always made it to top egg noodles, which I love. Suppose next time will see if I like it topping rice. Anyway, love watching you prepare everything so far. Amazing chef you are Andy!
Ohhhh memories from my auntie's kitchen. Lovely presentation
Andy, love your chicken-a-la-king! Looks delicious and inviting! I'll do it next time.
Bon Appétit!
Hey mate, been loving your videos, educational and great dishes!
my grandmother served it over fettuccine. but a damn good recipe. well done andy.
Yum. Thanks for sharing.
Hello Andy! Been watching your shorts for a while now and decided to check out your main channel. What a treat! Thank you for the great content!
If possible could you make a video/short for the dish called Chicken Kiev?
Thank you!
That looks so good. I haven't had it in years
Chef I think your Nanna would be proud!
Yup, I will be trying this out! Only one pan to wash! My kinda dish! Woo hoo!! 🤘
That looks amazing.
Not the recipe I’m used to making but I will certainly try it now. It looks amazing!!
I am planning on making this tonight. Thanks for the video
Beautiful . thank you chef. 🙏👍😊
Looks yummy Chef! I like peas only if they are incorporated in with other ingredients as you are doing above. If you served it as a side by itself it would not be eaten, lol.
Pure facts
Usually Chicken a la king is made from a whole poached chicken that you remove from the stock and let it cool down. Then you reduce the cream with the vegetables until its really thick. Then you dilute the cream with the chicken stock until you reach the right consistency and get a rich natural chicken stock flavor. Then you remove the cold meat from the chicken carcass and add it to the sauce at the very end. Always a deeper and richer flavor if you use bones and broth. That said..this is still a good faster way of it. :)
I remember having Chicken a la king when I was very young. Can only remember the creamy chicken and mushroom sauce over rice. But it did lead me to trying rabbit very young, when my parents made it and told me I was chicken. I knew straight away it wasn't chicken, but was so damn good with the rabbit!
Very nice, can't wait to make it.
Ahhh, memories 😍 not quite the same as my Mum's, but similar 👍😊
I love it.
I'm sure I heard you say ' you don't want too much garlic' and I thought to myself, too much garlic', what an abstract concept.
Looks scrumptious Andy❤️ Mahalo Nui Loa definitely must try recipe
That looks amazing ❤
this looks so goooood!
I was watching videos on Sauce Veloute the other day and I remembered this video, I have to make this. You should do a series on the Mother Sauces and how to use them in home recipes.
Go Nanna ❤ love this ……
it looks so good!!!
Just made this and am waiting for the Fetticine to finish cooking. Am looking forwards to this 😁👍
Wonderful recipe, can't wait to try it. Any chance you may do a Moreton bay bug linguine? I have enjoyed that dish annually in a restaurant in Port Douglas and sadly, it was off the menu this year. The buttery, lemon, chilli sauce that accompanied it was so light and zesty....mmmmm
In the US, it's served over mashed potatoes, or biscuits.
You are a manifestation of a good chef!
Unlike Gordon 'Scriptplay" Ramsay, you TEACH us, intsead of LECTURING us...........
Keep up the good work!
Fine job Chef , Thankyou.
Your cheesy cauliflower looks beautiful ♥️🦋🙏🏻
My favorite dish is a recipe I made up it’s called shnits-agna a blend of schnitzel and lasagna kind like a pork cutlet parm with more steps and spicy sausage tomatoe sauce
Yum 😋! ❤️
Try the variation of a pasta base or egg fried rice base. In a baking dish top with cheese and bake.....
Great ideas , I’ve never made it♥️🙏🏻🦋
Andy I do the same thing I even bought a rubber whisk on it doesn't work the same as a metal one I think you just need to know how to use one because I have never scratched my pan's I have had them for 13 years.
my right ear was enjoying this very much
I LOVE frozen peas!
Totally giving this a go!