My blog posts have been sort of erratic lately, we have family here from Sweden, and have been focused almost entirely on that this last week. Today I had some time to sit down with my laptop and put together a recipe for one of my family’s favorite meals.
Chicken à la King has stood the test of time, one of the original “comfort meals” for over 100 years. Consisting of tender diced chicken, vegetables, and mushrooms in a creamy sauce, an instant classic, traditionally served over rice, pasta, or bread.
For a few years now, I have made my own low-carb, dairy-free version of this dish.
I add leeks, fresh diced red bell pepper, and because everything is better with bacon, I add 1/2 a package, along with some white wine and a can of coconut milk to make it super-creamy dish without the dairy(and you can’t even detect the coconut in the final product).
This is one of my family’s favorite dishes, and if you know me…I rarely ever make the same thing twice, but my husband begs me to make this dish about once a month. This is a great way to introduce kids/family members to a new way of eating, and it takes less than 30 minutes to throw together.
Serve with cauliflower rice, paleo pasta, zucchini noodles, or mashed sweet potato for a meal fit for à la King.
- 4 oz bacon, chopped
- 1 onion, chopped
- 2 leeks, chopped
- 1 package mushrooms, halved
- 1 red bell pepper, diced
- 2 chicken breasts, diced
- up to a ½ cup white wine
- 1 (14 oz) can full-fat coconut milk
- 1TBS arrowroot powder dissolved in the reserved ¼ cup of coconut milk.
- Heat a large frying pan over medium high heat. Add the chopped bacon and fry until semi crispy, set aside in a large bowl, and drain off all but 2 TBS bacon fat.
- Add the onion and leeks to the pan and cook for 3 minutes or until the onion starts to turn translucent.
- Add chicken, mushrooms, cooked bacon and red bell pepper. Cook for another 5 minutes.
- Add white wine and cook until wine is reduced by ¾.
- Add all but a ¼ cup of the coconut milk.
- Add the TBS of arrowroot to the ¼ cup of reserved coconut milk and cook until thickened. If too thick, you can add a splash of water to thin it out a little.
- Season with salt and pepper.
eat. love. nourish.