KC One-Pot Chicken Ragù à la King
KC One-Pot Chicken Ragù à la King

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, kc one-pot chicken ragù à la king. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

KC One-Pot Chicken Ragù à la King is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. KC One-Pot Chicken Ragù à la King is something that I have loved my entire life.

Sprinkle chicken evenly with salt and pepper. Chicken a la King is a delicious combination of chicken, mushrooms, onions, peas, green peppers and pimentos in a rich creamy sauce. Serve it over rice, noodles, toast or pastry puff shells.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have kc one-pot chicken ragù à la king using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make KC One-Pot Chicken Ragù à la King:
  1. Prepare 1/2 lb. bacon, chopped
  2. Prepare 2 Tbsp. extra-virgin olive oil
  3. Prepare 1 1/2 lbs. bone-in, skin-on chicken thighs (about 4)
  4. Take 1 tsp. kosher salt
  5. Take 1/2 tsp. black pepper
  6. Prepare 2 medium yellow onions, finely chopped
  7. Prepare 1 fennel bulb, thinly sliced
  8. Get 6 thyme sprigs
  9. Prepare 1/2 cup dry white wine (optional)
  10. Take 1/2 cup full-fat coconut milk (from 1 well-shaken and stirred can)
  11. Prepare 1 cup frozen green peas
  12. Take 12 oz. gluten-free pasta

Though its name may sound regal on first read, Chicken à la King is as creamy and comforting as it comes. This hearty classic is practically a crustless chicken pot pie. Some might even call it a chicken gravy. While it's a delight served over anything from toast to noodles, we Southerners prefer it over a warm, homemade biscuit.

Instructions to make KC One-Pot Chicken Ragù à la King:
  1. Heat a large Dutch oven over medium heat. Add bacon, and cook, stirring often, until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving drippings in pot.
  2. Add oil to drippings over medium-high heat. Sprinkle chicken evenly with salt and pepper. Place chicken, skin-side down, in hot oil and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
  3. Add onions and fennel to pot, and cook, stirring occasionally, until soft, 5 to 8 minutes. Add thyme and wine; cook until wine has reduced by half, about 5 minutes.
  4. Return chicken and bacon to pot, and add enough water to barely cover ingredients. Simmer, partially covered, over medium until chicken is tender, about 30 minutes.
  5. Transfer chicken to a plate, and let cool slightly, about 5 minutes. Add coconut milk to mixture in pot, and cook until it reduces slightly, about 6 minutes. Meanwhile, shred chicken, discarding skin and bones. Add shredded chicken and peas to pot.
  6. Cook pasta according to package directions. Rinse and drain. Remove and discard thyme sprigs. Stir pasta into ragù mixture; serve immediately.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add pimentos and peas to the sauce. Over the years many people have replaced the chicken in chicken a la king with tuna. This makes for a great tasting tuna dish that seafood lovers will love.

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