Many years ago my husband, Jim, and I lived in Colorado. When the Denver Tea Room closed, the Denver Post published three of their most beloved recipes. This one for Chicken à la king is one I’ve made many times. It makes a beautiful main dish that’s perfect for company or of course, fa ladies tea.
Also published was their recipe for an unusual chicken pecan salad that I’ll be happy to post, if anyone’s interested.
THE DENVER TEA ROOM’S CHICKEN Á LA KING
1 cup (2 sticks) butter
1 ½ cups flour
8 cups chicken stock
1 cup half & half
1 lb. chicken, cooked, de-boned, skinned, and diced
1 lg red bell pepper, cut in ¼-inch strips
1 lg green bell pepper, cut in ¼-inch strips
½ lb. mushrooms, sliced and sautéed in butter
salt and white Pepper to taste
Baked puff pastry shells
Melt the butter in a large saucepan. Whisk in the flour and cook over moderate heat for a few minutes. Still whisking, gradually add the chicken stock and cook over moderate heat, whisking, until thickened. Next whisk in the half and half. Cook over low heat for about 25 minutes. Add more chicken stock, depending on the desired consistency. Add the remaining ingredients and cook over low heat for about 20 more minutes. Serve in pastry shells.