There is a reason why we hold our grandparents dishes so dear. They took the necessary time and held their focus in order to create great food! Yes, there is a time for the "15 minute" dishes, but we should attempt to regain our patience and understand that in the kitchen, as well as other areas, time=love. Thanks for sharing your skill!
ANNOTATIONS 0:12.469 OTHER INGREDIENTS YOU WILL NEED: 6 Large Mushrooms 60ml (2oz) Sherry, Spanish Oloroso variety 1/2 Onion (carrot and celery are optional) 120ml (4oz) Cream Butter, Olive Oil, Flour, Salt 2 Eggs (yolks only) Paprika and White Pepper, ground White Truffle Oil, or (better) White Truffle shavings 0:12.469 This is approximately how it should look when you are done. 0:12.500 Pro tip: You can make a wonderful chicken cracking from the skin to garnish the final dish with. Bake on a silicone mat between cookie sheets. 0:30.200 Also add a little celery and carrot if you have it ready. Originally a medlely of vegetable trimmings would be added -- whatever scraps were on hand. 0:30.200 For the CHICKEN A LA KING variation you will also need: 45g (1 1/2 oz) Peas, frozen 30g (1 oz) Red Bell Pepper, cooked * Pimento would be better, though Cooked noodles, such as fettuccine 0:51.222 * CLICK HERE * To open that video recipe in a new window. 10:10.265 For this recipe, you will need one cooked chicken breast cap, as prepared in another video here on my channel: 10:26.300 Note that the liquid from the cooked chicken was also added to this pan. 1:06.800 That 45 minutes includes about 30 minutes of reduction, then another 15 minutes of cooking after adding other ingredients, as you will see. 1:21.181 White Truffle Oil must be stored in the refrigerator and brought up to room temperature about half an hour before using it. The reason Truffle Oil has a bad reputation among many chefs is because they either store it in the hot kitchen, or they fail to allow enough time for it to warm up just before using it. 2:22.947 The reason you can not just use any cooked chicken with this recipe, is that you begin with the bones and the juices from the other recipe. 3:33.787 NOTE: Only 30ml (1 oz) of the Sherry is used now. The other half of the Sherry is reserved for adding at the end of the dish, as you will see. 3:44.700 This needs to begin far in advance, since the stock will simmer for 2 hours, and then must cook about another 45 minutes in the sauce before serving. 4:40.933 You will make the chicken tough and stringy if you boil it in the sauce -- so remember don't add the chicken until the sauce has already reached the thickness that you want. Exactly how thick will depend on your final application. Some examples are shown later in this video. 5:13.081 What I mean by "we don't want cooked onion" is that you don't want to let it brown and turn bitter. Just a few seconds to take the edge off, as shown. 6:29.681 In old cookbooks, the liquid that will accumulate here is referred to as "mushroom liquor", even though there is very little actual alcohol in it. 6:54.881 If you are making the Chicken a La King variation, this is also when you will add the peas and pimento (or cooked bell pepper). 7:09.950 It is important to cook this roux to the blonde stage, because its purpose is not just to thicken, but also to add the nutty taste of the cooked flour. 8:00.413 The mushrooms also need to be prepared in advance so that they can sit in the sherry and their own liquor for at least an hour, as you will see. That is, don't leave it boiling and unattended. As long as you keep stirring it frequently and don't use a very high heat, it won't seperate on you. This is where practice makes perfect. You need to find the right balance between the sauce being too thick or too thin after the other ingredients have been added. Too thin=weak flavor. Too thick=sludgey and heavy. 8:20.799 It is best to err on the side of being a little too thick, because if worst comes to worst, you can thin it back down with a splash of water at the end. If it is too thin, then you can't fix it. However, be warned -- if you try to make it TOO thick at this point, it will separate. Watch the video here to see the right point to stop. 9:42.645 This is 1/4 of an onion. You will use the other 1/4 called for in the ingredients list later on. 9:56.165 CLICK TO SUBSCRIBE
Thanks for posting this. I thought that turning CC (Closed Captioning) was where the annotation were but I see it's not. How do you turn it on? I looked in settings but didn't see it.
Thank you for the feedback, Philip! I know what you mean, too - this recipe is nostalgic for a bygone era. Still delicious, but something that you rarely see in modern restaurants now.
Excellent recipe and tutorial. I'm (only) a home cook, been making and trying to perfect chicken a'la king for 40 years, and from all of my reading, learning and experimenting, you've nailed this classic recipe. My mouth is watering. American cookbooks instruct one to serve this over rice, but m family loves it served with homemade biscuits or egg noddles too. Thanks for the inspiration!
very similar to the chicken a la king we made growing up. it was my job to make the roux and and sauce and stir for a half hour or so. We didnt have yolks or cream, (or sherry) but this was very similar. Will try this recipe with the freshly made stock and I'm sure this will be awesome. Growing up this was an economical way to use up leftover turkey and fed us well. Thanks for the demo!!
I made this yesterday. I had no truffle oil, but it still was delicious! Thanks for this and all your other recipes! I'm kinda hooked to your channel since a week or so. I also watched some other videos for this dish and just thought that those were not the same dish. Can't wait for your next videos. :)
Thank you very much. I have been slow in making videos for the last few weeks as I devoted my time to finishing up this cookbook, but now that's out of the way, I will resume posting videos regularly again.
One of these days I'll have to attempt this. The preparation looks extensive but that's what I hear goes with French cooking. Thanks posting this video!
+Lance Goodthrust Actually this is pretty simple compared to many classic recipes. You shouldn't have any trouble if you pay attention and don't walk out of the kitchen while it is cooking. :)
Lance Goodthrust Your best bet is shopping online, unless you are in a major city (Seattle, San Francisco, Los Angeles, Chicago or New York City, basically). Beware of "amazing bargains", too. If someone is selling truffles for $10, then you can be sure that they are the fake ones from China and will have no flavor.
Very nice, lots of love as always in your dishes. I always cook your dishes on the weekend as you need the time. Your Osso Bucco recipe is one of our favourites, many thanks again chef!!
This turned out fantastic. The leftovers tasted even better. The only snag I hit was that my stock seemingly came out with a lot less volume than yours. The sauce reached the demonstrated thickness in about 10 minutes rather than the 30 mentioned in the video.
Then your heat was too high, which will also negatively impact the flavor. Even though it was good, it could be better - as you will hopefully see when you do it again slower. Cheers!
To clean the burnt marks on your stovetop, just use steel wool along with some water. No special cleaners needed. Steel wool will not scratch your stove and will remove all the burnt marks and restore it to brand new. Not to be confused with Brillo pads. Get steel wool.
True, however tastes have changed considerably over the last century. Anyone who has read a cookbook from before about 1940 can't help but be struck by the incredible lack of seasoning and extremely high fat content. Western people were accustomed to extremely bland food compared to today's standards. Even what we regard as timeless classics like roast beef, are actually far more highly seasoned today than they would have been a century ago. Still, there are some gems from that era to remember.
Chef I was watching this British show, (I highly recommend) "Victorian Farm". It chronicles or simulates how normal people lived during various centuries and it is done by actual historians working these farms. BTW, it is on Prime if you get that. These people got up before dawn and did a full days work before even eating breakfast. They are English but I imagine most people during these various times lived the same way. Finally to get to my point. LOL. They butchered a pig, and "used everything except the squeal." It was amazing. They said that the MOST important part of it was the fat. It kept well and kept them going. Say they fried something in the fat, WELL they had several more uses for that same used fat. Made medicinal salves, pies, soap, you name it. NOTHING went to waste. Yes, they made hams and bacon, of course. In conclusion, LOL. People used to work really hard and they still were thin, muscular AND ate dishes like this, this is probably not far off from what the peasants were eating honestly, just more refined. Oh, don't throw that refuse from the stock away, feed it to the pigs!
@@rockshot100 - I have seen some of that online. I don't have a television, or want one. I also spent several days at a 19th century working farm in Ohio that was a sort of living museum where you did everything exactly as farmers lived at that time. The greatest emphasis was on preparing for winter, which could last up to 6 months in central Ohio at that time. Managing to put up enough preserves, smoked meats, pickles and firewood to last 6 months was just about all you did the other 6 months of the year, even with the help of several children (who were there as part of a school project).
Wow! That was really amazing (especially after I viewed about two dozen recipes that looked horrid). I'm a bit confused since I've never added cream to a rue before (only milk or stock, etc.). If you cook it on high heat why does it curdle? Does it have something to do with the fat content of the cream? I'm a mushroom lover so I'm going to make it the way you taught in the video. It looks delicious. I use liaisons all the time to give a rich flavor to some of the pasta dishes I cook, works very well and gives a dish an added dimension o flavor it otherwise wouldn't have had. Thanks again chef.
Greyswyndir Yes - there is a tremendous amount of bad information on RUclips when it comes to cooking, unfortunately. Cream separates into curds and whey fairly easily. Acid (lemon juice, vinegar, wine, etc.) and heat, and you have the birth of cheese. Which is fine if you are planning to continue the process and actually make cheese. Otherwise you have a nasty mess instead of sauce.
How would you do this at a restaurant. How would you or could you keep it warm over say a 4 hr period of time without breaking the sauce? I volunteered to make a dinner for an organization I belong to and dinner served from 5-8. People coming in anytime to eat during that time frame. Could I make this work?
+Cathy Gordon The pastry shells are all baked in advance (this has to be done daily in a restaurant, but in your case only once). The filling is stored in the refrigerator fully cooked. When an order comes in, some is scooped out into a nonstick pan on the stove with some water for dilution and reheated quickly. This is spooned into the shells and either finished under the salamander (broiler) or in the oven, depending on what is available.
Unfortunately there is no middle ground. It is either the real thing (expensive) or a cheap imitation with synthetic flavoring added to vegetable oil. I explain the details of this in my cookbook series, but I can't go into all of the details here in a post.
I really wish I could figure out how tu turn on annotations on this tablet I guess I watch later on the computer cause I didn't which video to watch about cooking the chicken, I wanna try this because I bet it's great even though the thought of a LA king makes me think of something like they feed you in the Navy or post Thanksgiving turkey terrorism by my mom.
+Jake Riethmeier LOL Many portable devices are not compatible with the annotations on RUclips, so it probably isn't your inability to turn them on, but rather the device itself. It isn't an Apple brand one, is it?
+CookinginRussia or I could just watch on the computer the old fashioned way. like people did way back in like 2008 or something. I just figured it was me, I can assemble an engine from memory, computer stuff hasn't ever been my strong point.
I've had the Chicken al la Keen (not King) that Delmonico's claim that they invented. It is very good, but nothing at all like what we know as Chicken a la King. It's a frenched chicken breast with very crispy skin fanned out with a brown sauce over pasta with pees and red peppers. Absolutely delicious, but fans of Chicken a la King will be disappointed in this so called "original" version.
There is a reason why we hold our grandparents dishes so dear. They took the necessary time and held their focus in order to create great food! Yes, there is a time for the "15 minute" dishes, but we should attempt to regain our patience and understand that in the kitchen, as well as other areas, time=love. Thanks for sharing your skill!
Good old French Cuisine. Very well explained and presented. thank you.
ANNOTATIONS
0:12.469
OTHER INGREDIENTS YOU WILL NEED:
6 Large Mushrooms
60ml (2oz) Sherry, Spanish Oloroso variety
1/2 Onion (carrot and celery are optional)
120ml (4oz) Cream
Butter, Olive Oil, Flour, Salt
2 Eggs (yolks only)
Paprika and White Pepper, ground
White Truffle Oil, or (better) White Truffle shavings
0:12.469
This is approximately how it should look when you are done.
0:12.500
Pro tip: You can make a wonderful chicken cracking from the skin to garnish the final dish with. Bake on a silicone mat between cookie sheets.
0:30.200
Also add a little celery and carrot if you have it ready. Originally a medlely of vegetable trimmings would be added -- whatever scraps were on hand.
0:30.200
For the CHICKEN A LA KING variation you will also need:
45g (1 1/2 oz) Peas, frozen
30g (1 oz) Red Bell Pepper, cooked
* Pimento would be better, though
Cooked noodles, such as fettuccine
0:51.222
* CLICK HERE *
To open that video
recipe in a new window.
10:10.265
For this recipe, you will need one cooked chicken breast cap, as prepared in another video here on my channel:
10:26.300
Note that the liquid from the cooked chicken was also added to this pan.
1:06.800
That 45 minutes includes about 30 minutes of reduction, then another 15 minutes of cooking after adding other ingredients, as you will see.
1:21.181
White Truffle Oil must be stored in the refrigerator and brought up to room temperature about half an hour before using it. The reason Truffle Oil has a bad reputation among many chefs is because they either store it in the hot kitchen, or they fail to allow enough time for it to warm up just before using it.
2:22.947
The reason you can not just use any cooked chicken with this recipe, is that you begin with the bones and the juices from the other recipe.
3:33.787
NOTE: Only 30ml (1 oz) of the Sherry is used now. The other half of the Sherry is reserved for adding at the end of the dish, as you will see.
3:44.700
This needs to begin far in advance, since the stock will simmer for 2 hours, and then must cook about another 45 minutes in the sauce before serving.
4:40.933
You will make the chicken tough and stringy if you boil it in the sauce -- so remember don't add the chicken until the sauce has already reached the thickness that you want. Exactly how thick will depend on your final application. Some examples are shown later in this video.
5:13.081
What I mean by "we don't want cooked onion" is that you don't want to let it brown and turn bitter. Just a few seconds to take the edge off, as shown.
6:29.681
In old cookbooks, the liquid that will accumulate here is referred to as "mushroom liquor", even though there is very little actual alcohol in it.
6:54.881
If you are making the Chicken a La King variation, this is also when you will add the peas and pimento (or cooked bell pepper).
7:09.950
It is important to cook this roux to the blonde stage, because its purpose is not just to thicken, but also to add the nutty taste of the cooked flour.
8:00.413
The mushrooms also need to be prepared in advance so that they can sit in the sherry and their own liquor for at least an hour, as you will see.
That is, don't leave it boiling and unattended. As long as you keep stirring it frequently and don't use a very high heat, it won't seperate on you.
This is where practice makes perfect. You need to find the right balance between the sauce being too thick or too thin after the other ingredients have been added. Too thin=weak flavor. Too thick=sludgey and heavy.
8:20.799
It is best to err on the side of being a little too thick, because if worst comes to worst, you can thin it back down with a splash of water at the end. If it is too thin, then you can't fix it. However, be warned -- if you try to make it TOO thick at this point, it will separate. Watch the video here to see the right point to stop.
9:42.645
This is 1/4 of an onion. You will use the other 1/4 called for in the ingredients list later on.
9:56.165
CLICK TO SUBSCRIBE
Thanks for posting this. I thought that turning CC (Closed Captioning) was where the annotation were but I see it's not. How do you turn it on? I looked in settings but didn't see it.
Squish Annotations were cancelled by youtube, so you cannot see them any more.
Love the recipe reminded me of the days i used to work at this french and swiss resturant back in new westminster bc
Thank you for the feedback, Philip! I know what you mean, too - this recipe is nostalgic for a bygone era. Still delicious, but something that you rarely see in modern restaurants now.
Excellent recipe and tutorial. I'm (only) a home cook, been making and trying to perfect chicken a'la king for 40 years, and from all of my reading, learning and experimenting, you've nailed this classic recipe. My mouth is watering.
American cookbooks instruct one to serve this over rice, but m family loves it served with homemade biscuits or egg noddles too. Thanks for the inspiration!
I LOVE this guy! This EXACTLY what I was looking for! Thank you very much. 👍
very similar to the chicken a la king we made growing up. it was my job to make the roux and and sauce and stir for a half hour or so. We didnt have yolks or cream, (or sherry) but this was very similar. Will try this recipe with the freshly made stock and I'm sure this will be awesome. Growing up this was an economical way to use up leftover turkey and fed us well. Thanks for the demo!!
yet another classic dish done the right way. This sounds like a great dish to make when a bunch of family and friends come over to watch sports....
I made this yesterday. I had no truffle oil, but it still was delicious! Thanks for this and all your other recipes! I'm kinda hooked to your channel since a week or so. I also watched some other videos for this dish and just thought that those were not the same dish. Can't wait for your next videos. :)
Thank you very much. I have been slow in making videos for the last few weeks as I devoted my time to finishing up this cookbook, but now that's out of the way, I will resume posting videos regularly again.
One of these days I'll have to attempt this. The preparation looks extensive but that's what I hear goes with French cooking. Thanks posting this video!
+Lance Goodthrust Actually this is pretty simple compared to many classic recipes. You shouldn't have any trouble if you pay attention and don't walk out of the kitchen while it is cooking. :)
CookinginRussia Thanks. Stupid question, but where does one find truffles? I'm in the NW United States. Is this like a specialty store?
Lance Goodthrust Your best bet is shopping online, unless you are in a major city (Seattle, San Francisco, Los Angeles, Chicago or New York City, basically). Beware of "amazing bargains", too. If someone is selling truffles for $10, then you can be sure that they are the fake ones from China and will have no flavor.
Very nice, lots of love as always in your dishes. I always cook your dishes on the weekend as you need the time. Your Osso Bucco recipe is one of our favourites, many thanks again chef!!
I love your videos man, such a pro
+Krish C Thank you!
This turned out fantastic. The leftovers tasted even better.
The only snag I hit was that my stock seemingly came out with a lot less volume than yours. The sauce reached the demonstrated thickness in about 10 minutes rather than the 30 mentioned in the video.
Then your heat was too high, which will also negatively impact the flavor. Even though it was good, it could be better - as you will hopefully see when you do it again slower. Cheers!
Thank you. I sincerely appreciate your feedback. I will be making another video soon, so check back again!
To clean the burnt marks on your stovetop, just use steel wool along with some water. No special cleaners needed. Steel wool will not scratch your stove and will remove all the burnt marks and restore it to brand new. Not to be confused with Brillo pads. Get steel wool.
Your recipe makes a lot more sense than many others. But curious why veggies not included. Is that the real way?
True, however tastes have changed considerably over the last century. Anyone who has read a cookbook from before about 1940 can't help but be struck by the incredible lack of seasoning and extremely high fat content. Western people were accustomed to extremely bland food compared to today's standards. Even what we regard as timeless classics like roast beef, are actually far more highly seasoned today than they would have been a century ago. Still, there are some gems from that era to remember.
Chef I was watching this British show, (I highly recommend) "Victorian Farm". It chronicles or simulates how normal people lived during various centuries and it is done by actual historians working these farms. BTW, it is on Prime if you get that. These people got up before dawn and did a full days work before even eating breakfast. They are English but I imagine most people during these various times lived the same way.
Finally to get to my point. LOL.
They butchered a pig, and "used everything except the squeal." It was amazing. They said that the MOST important part of it was the fat. It kept well and kept them going. Say they fried something in the fat, WELL they had several more uses for that same used fat. Made medicinal salves, pies, soap, you name it.
NOTHING went to waste. Yes, they made hams and bacon, of course.
In conclusion, LOL.
People used to work really hard and they still were thin, muscular AND ate dishes like this, this is probably not far off from what the peasants were eating honestly, just more refined. Oh, don't throw that refuse from the stock away, feed it to the pigs!
@@rockshot100 - I have seen some of that online. I don't have a television, or want one. I also spent several days at a 19th century working farm in Ohio that was a sort of living museum where you did everything exactly as farmers lived at that time. The greatest emphasis was on preparing for winter, which could last up to 6 months in central Ohio at that time. Managing to put up enough preserves, smoked meats, pickles and firewood to last 6 months was just about all you did the other 6 months of the year, even with the help of several children (who were there as part of a school project).
Well done!
Thank you. Be sure to check out some of my other videos if you haven't already!
I am going to make this the 27th for my husband =D
Be sure to write back and let us know how it came out and what he thought about it. :)
Wow! That was really amazing (especially after I viewed about two dozen recipes that looked horrid). I'm a bit confused since I've never added cream to a rue before (only milk or stock, etc.). If you cook it on high heat why does it curdle? Does it have something to do with the fat content of the cream? I'm a mushroom lover so I'm going to make it the way you taught in the video. It looks delicious.
I use liaisons all the time to give a rich flavor to some of the pasta dishes I cook, works very well and gives a dish an added dimension o flavor it otherwise wouldn't have had. Thanks again chef.
Greyswyndir Yes - there is a tremendous amount of bad information on RUclips when it comes to cooking, unfortunately. Cream separates into curds and whey fairly easily. Acid (lemon juice, vinegar, wine, etc.) and heat, and you have the birth of cheese. Which is fine if you are planning to continue the process and actually make cheese. Otherwise you have a nasty mess instead of sauce.
How would you do this at a restaurant. How would you or could you keep it warm over say a 4 hr period of time without breaking the sauce? I volunteered to make a dinner for an organization I belong to and dinner served from 5-8. People coming in anytime to eat during that time frame. Could I make this work?
+Cathy Gordon The pastry shells are all baked in advance (this has to be done daily in a restaurant, but in your case only once). The filling is stored in the refrigerator fully cooked. When an order comes in, some is scooped out into a nonstick pan on the stove with some water for dilution and reheated quickly. This is spooned into the shells and either finished under the salamander (broiler) or in the oven, depending on what is available.
Thanks great I think I can handle this
YAY you used sherry. I hwould add some more mushrooms and green bell peppers to this dish, and more onion
And maybe Frozen peas?
But the bare, original recipe that this man presented is essential.
may I ask what to look for when buying truffle oil, say, practical but not too high end ?
Unfortunately there is no middle ground. It is either the real thing (expensive) or a cheap imitation with synthetic flavoring added to vegetable oil. I explain the details of this in my cookbook series, but I can't go into all of the details here in a post.
I cannot discover who you are. I'd like to watch your other videos, but would you please provide me with your name?
ruclips.net/user/CookinginRussia
I really wish I could figure out how tu turn on annotations on this tablet I guess I watch later on the computer cause I didn't which video to watch about cooking the chicken, I wanna try this because I bet it's great even though the thought of a LA king makes me think of something like they feed you in the Navy or post Thanksgiving turkey terrorism by my mom.
+Jake Riethmeier LOL Many portable devices are not compatible with the annotations on RUclips, so it probably isn't your inability to turn them on, but rather the device itself. It isn't an Apple brand one, is it?
No it's a kindle fire.
+Jake Riethmeier I'm sure that's your problem. You'll have to get a different portable device. Be sure to test it in the store first, too.
+CookinginRussia or I could just watch on the computer the old fashioned way. like people did way back in like 2008 or something. I just figured it was me, I can assemble an engine from memory, computer stuff hasn't ever been my strong point.
wow
I've had the Chicken al la Keen (not King) that Delmonico's claim that they invented. It is very good, but nothing at all like what we know as Chicken a la King. It's a frenched chicken breast with very crispy skin fanned out with a brown sauce over pasta with pees and red peppers. Absolutely delicious, but fans of Chicken a la King will be disappointed in this so called "original" version.
Truffle oil isn't made with truffles, it's all artificial flavour
Only the cheap ones are artificially flavoured. There are truffle oils that are made with actual truffles, which is what I use.