One great thing about chicken is how versatile it is; you can cook it in a lot of different ways and add a lot of different flavors to it. But because it can be used in so many ways, there will be a lot of chicken dishes, and many of them will become outdated over time. One famous example is chicken à la King, which is chicken in a creamy mushroom sauce served over a mix of vegetables and starch. Its a dish that was wildly popular in the 1950s but has fallen off significantly since; its joined plenty of other forgotten dishes.
But where did chicken a la King come from in the first place? Was it another artifact of the post-World War II decades? Actually, no: Its history goes back longer than that. As for its specific origins, well, thats a little more complicated. See, there are competing origin stories for chicken à la King — although funny enough, none of them cite an actual king as their inspiration. But beyond that, there are five possible origins.
Chicken a la King is a comfort food favorite – tender chicken pieces bathed in a creamy mushroom sauce, served over toast, rice, or pasta. With its rich, nostalgic flavors, it’s no wonder it was a popular menu item in restaurants and homes in the early 20th century. But where did this dish get its regal-sounding name? There are several origin stories and much debate over the true history of Chicken a la King. Let’s unravel the mysteries behind this classic recipe.
A Dish Fit for Royalty
The name “a la King” or “à la King” is of course a reference to royalty. Dishes “a la king” or “a la reine” (queen) were fashionable in the late 1800s, denoting a rich, elegant style of cooking. But who exactly was the “King” that chicken a la King was named after? Over the years, many likely lads have been crowned.
E. Clark King II
One commonly cited origin begins the tale in the 1890s at the Brighton Beach Hotel restaurant in New York. According to this story, the dish was invented by chef George Greenwald and named for E. Clark King II, a frequent diner at the hotel. As the manager of the nearby Bellevue Hotel, King was well-known in New York hospitality circles, so naming the dish after this prominent customer would have made good marketing sense.
James R. Keene
Others claim that chicken a la King was created in the 1880s by the famous New York City restaurant, Delmonico’s, and named for their regular patron Foxhall P. Keene. Keene was the son of businessman James R. Keene, so the dish may have been named for the elder Keene instead. Another related legend credits chef Charles Ranhofer of Delmonico’s with inventing the dish for James R. Keene sometime in the 1890s after Keene’s winning horse race abroad.
William “Bill” King
However the most frequently cited story credits a cook named William “Bill” King who worked at the Bellevue Hotel in Philadelphia in the 1890s. Several 1915 obituaries stated that King invented chicken a la King, sharing that “in him blazed the fire of genius which at the white heat of inspiration, drove him…to combine bits of chicken, mushrooms, truffles, red and green peppers and cream.” Clearly, Mr. King was inspired!
Distinct Ingredients
So while the true originator may remain forever unknown, the dish itself has a few key components that define its flavor profile Chicken a la King typically consists of cooked chicken, cut into small pieces or cubes, along with mushrooms and sometimes pimientos or green peppers These ingredients are simmered in a rich cream sauce thickened with a roux and flavored with sherry or white wine. The creamy sauce is the hallmark of this comforting dish.
In the beginning, recipes were pretty simple: chicken and sauce on toast points or baked pastry shells. Later versions added more vegetables, like peas and carrots, and canned soup was used to save time. Contemporary chefs have added their own twists to the classic dish while keeping the rich cream sauce the same.
Royal Treatment in the 20th Century
In the early 1900s, chicken a la King started appearing in cookbooks and on elegant restaurant menus. It gained fame as a luncheon or supper entrée in fancy venues and dinner parties. The dish represented sophistication – it had an elegant French name, a rich sauce, and an air of exclusivity.
Chicken a la King remained a staple of upscale eateries and American home cooking through the mid 20th century. Its popularity likely started fading in the 1960s and 70s as food trends shifted to less heavy dishes. Still, it retains a place in the culinary canon as a retro recipe and a nostalgic food memory for many.
Even though no one knows where chicken a la King came from, the fact that it has been around for a long time shows how comforting its flavors are. The recipe for the dish has changed over the years, but it is still a favorite. Its richness warms you up on a cold night, its soft textures soothe, and it makes you think of old-fashioned Sunday dinners. There are many ways to make this classic dish, so modern cooks can make it their own while keeping the creamy texture. Chicken a la King is really good enough for a king, or at least for anyone who likes comfort food.
So the next time you enjoy chicken pieces blanketed in creamy mushroom sauce, appreciate the delicate flavors and rich history. Who knows – you may be eating like a king…or queen!
It didn’t come from France
Chicken à la King may have a French name, but it has no connection to France. Different stories about how it came to be, but they all agree on one thing: the dish is named after an American Its no surprise, then, that the “king” in chicken à la King doesnt have to do with any member of a royal family but instead one of several people with the surname King or Keene. There are references to chicken a la King from 1665, but it’s likely that these are not the same as the more modern version (and they don’t include written recipes either).
First are the two competing non-King stories, in which the dish was first named chicken à la Keene. In the first instance, this was James R. Keene, a well-known Wall Street trader and horse breeder, and the dish was created at a hotel in London in 1881 after Keenes horse Foxhall won the Grand Prix de Paris, becoming the first American horse to do so. In the second instance, it was named after James Keenes son Foxhall P. Keene (confusingly, he had the same name as his fathers horse), who suggested the core concept of the dish to the chef at Delmonicos sometime in the 1880s. In both cases, the idea is the dish eventually evolved in name to chicken à la King because it sounds more regal and fancy.
Where did Chicken a la King Come From?
FAQ
Why do they call it chicken a la king?
Where Did the Name “Chicken à la King” Come From? The name “Chicken à la King” comes from different places. Some say it was created at New York’s Brighton Beach Hotel in the 1890s and named after its proprietor E. Clark King II.
What is the meaning of a la king?
“À la king” is a French phrase that is mostly used as an adjective to describe a dish with diced chicken, turkey, or tuna that is served in a creamy white sauce with mushrooms and other vegetables, usually green peppers or pimientos. It’s commonly served over rice, noodles, or toast.
What is the meaning of chicken a la king?
Chicken a la King is essentially chicken in a cream sauce served over something like rice, toast points, noodles, pasta or in puff pastry bowls. It really is a versatile dish to use your leftovers. You can even substitute tunafish from a can, turkey, or any other meat instead of chicken.
What is Chicken à la King?
Chicken à la King, which means “chicken in the style of King,” is a dish made of diced chicken in a cream sauce that usually has sherry, mushrooms, and vegetables. It is usually served over rice, noodles, or bread. It is also often served in a vol-au-vent or pastry case. It is sometimes made with tuna or turkey in place of chicken.
What makes chicken a la King different from other chicken dishes?
Over time, Chicken A La King spread throughout the world, becoming a staple of fine dining and home cooking alike. So, what sets Chicken A La King apart from other chicken dishes? The answer lies in its rich and creamy sauce, made with a mixture of butter, cream, and pimientos.
Who created chicken a la King?
In a 1915 obituary in the New York Times, it was said that the creator of Chicken a la King was William King. It was supposedly created in Philadelphia at the Bellevue Hotel where King worked as a cook in 1895. Why would I want to make Chicken a la King? I mean it is chicken and mushroom surrounded by a rich cream sauce so do I need to say more?
Is Chicken à la King out of fashion?
But that versatility means there will be a plethora of chicken dishes out there — many of which will fall out of fashion as time goes on. One notable example is chicken à la King, poultry in a creamy, mushroom-laden sauce served over some combination of starch and vegetables.
When was chicken a la King popular?
Chicken a la King was extremely popular in the 50s and 60s. So popular that you would think it was created during that time period but it was actually created in the late 19th century. It was such a prevalent dish during the mid-century that writer Calvin Trillin was wondering where its whereabouts were…
How much does chicken à la King cost?
He prepared a special chicken dish one evening for the owners, Mr. & Mrs. E. Clark King II. The next day, either Mr. King loved it and wanted it on the menu or Chef Greenwald asked if he could put it on the menu. In either case, it was added to the menu as Chicken à la King ($1.25), and quickly became a great success.