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How to Make Chicken a la Queen - A Step-by-Step Guide

If you are looking for a classic and elegant chicken dish that is perfect for a special occasion or a family dinner, then look no further than Chicken a la Queen. This creamy and delicious recipe has been a favorite for generations and is sure to become a staple in your kitchen. With its rich and flavorful sauce and tender chicken, it’s a dish that is sure to impress even the most discerning of palates.

Chicken a la Queen is a dish that originated in the 19th century and has since bec...

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Ingredients

  • 1 (10 ounce) can large refrigerated flaky biscuits
  • 1 (3 pound) rotisserie-roasted chicken
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup shredded carrots
  • 1 cup fresh mushrooms
  • salt and ground black pepper to taste
  • ½ red bell pepper, sliced into thin strips
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup white wine
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • ½ pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 cup frozen petite peas, thawed
  • 1 tablespoon chopped fresh tarragon

Information

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
  • Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
  • Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

    • Nutrition

    766 cal.

    • Total Fat: 49g
    • Saturated Fat: 20g
    • Cholesterol: 182mg
    • Sodium: 672mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 43g
    • Vitamin C: 23mg
    • Calcium: 102mg
    • Iron: 5mg
    • Potassium: 696mg

    Categories

    Grilled recipes
    Roasted recipes
    Fried recipes
    Stewed recipes
    Baked recipes