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Chicken à la King

Recipes for Home and Restaurant

by Nadine Lloyd

Chicken à la King Recipe by Nadine Lloyd


(Serves 4-6)

  • 4 tablespoons olive oil

  • 1 onion – chopped

  • 1 leek – sliced

  • 500g (1.1lb) button mushrooms – halved

  • 2kg (4.4lb) chicken thighs – diced

  • 2 celery sticks – sliced

  • 2 cups chicken stock

  • Salt and pepper – to taste

  • 1 cup thick cream, or cream cheese

  • 1 spring onion – sliced


Heat half the oil in a large saucepan. 

Fry the chopped onion for 2 minutes.

Add the leek and fry for a further 1 minute.

Add the mushrooms and cook for 3 minutes.

Remove from the heat and place the mixture into a separate bowl.

Heat the remaining oil using the same saucepan.

Brown the chicken pieces for 3 minutes.

Add the celery and cook for a further 2 minutes.

Return the onion and mushroom mixture to the saucepan. 

Stir through.

Slowly add the chicken stock.

Cook for 10-15 minutes on low heat, or until the chicken is cooked through.

Season with salt and pepper.

Stir the cream through until warmed.

Serve on a bed of rice.

Garnish with freshly sliced spring onions.

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