I just made the Chicken a la King for dinner following the Griffin’s Grub recipe to the letter and used peas and carrots. Served over large biscuits. AWESOME!!! I did find out that my wife isn’t a fan of pimentos. So, next time (yes, there will definitely be a next time real soon) we may lose the pimentos, but add another clove of garlic and more pepper. This is really worth a try and very easy to make. Thanks for another great recipe, Mr. Griffin!
Chicken a la King is a classic dish that dates back to the turn of the century. I’m not going to bore you with details on claims that it was invented by so and so in 1880’s at such and such a place, or this other guy in the 1890’s at this other joint. Like many popular dishes there seems to be some confusion on who created it, but know this…high society type folks were eating it at Claridges in London and Delmonico’s in New York.
What was once a luxury dish (which often included ingredients like truffles and sherry or madeira), soon morphed into a disaster that some of us have less than fond memories. Things like cream of chicken soup and other canned items soon found their way into the dish which could now be found on cafeteria steam…
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