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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kc one-pot chicken ragù à la king. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Meal Ideas You'll Love To Serve From Classico's Dinner Recipes. 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.

KC One-Pot Chicken Ragù à la King is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. KC One-Pot Chicken Ragù à la King is something that I have loved my entire life. They’re fine and they look fantastic.

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

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

It is a perfect Sunday supper or is one of those perfect creamy dishes that will warm you up on a chilly evening in the winter. 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.

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.

While it's a delight served over anything from toast to noodles, we Southerners prefer it over a warm, homemade biscuit. 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.

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