Chicken a la King

Over the past few weeks, Heather and I have been home with our newborn son, Otto, and this past week we spent some time at my parents in an attempt to transport some nursery furniture home from their house. Long story short, the trailer hitch I purchased was damaged in transit and a local auto parts store ordered us a replacement arriving the next day, only to then say the next day it would be a week or two.

While we spent time relaxing with Grandma and Grandpa, we also decided to cook up a recipe. Chicken a la King has a complicated history, with competing ideas as to how it was created. What is known is that this recipe is made with chicken, a cream sauce, and vegetables, and often served over rice, bread, or pasta. We’ve created a dairy-free cream sauce and served this on its own. That said, you can easily put this over rice, cauliflower rice, or some homemade gluten-free bread.

Ingredients
4 Tbsp ghee, divided
3 C chicken thighs, cubed
2 tsp salt, divided
2 tsp pepper, divided
1/4 C tapioca starch
1/4 tsp rubbed sage
1 can full fat coconut milk
1/2 C chicken broth
2 1/2 C mushrooms, sliced
1 C carrot, sliced
1/2 C onion
1/2 C green bell pepper

Method

Melt 2 Tbsp ghee over medium heat in a medium pot. Season chicken with 1 tsp salt and 1 tsp pepper. Sear on all sides (4-5 min per side). Remove and set aside.

In the same pot, melt the remaining ghee. Sauté mushrooms, carrots, onion and bell peppers for 5 minutes.

Mix tapioca starch, sage, remaining salt and remaining pepper in a medium bowl. Stir in coconut milk and broth. Whisk until blended.

Add liquid mixture to pan with vegetables. Cook, stirring constantly, for 2-3 minutes, until thickened.

Reduce heat to low and add chicken. Simmer and stir for 4-6 minutes.

Serve on it’s own, over cauliflower rice, or over gluten-free toast.

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