Jen's Kitchen Blog

Learning to cook the food I like to eat…

Cooking Through The Decades: Cook Like It’s 1917

Posted by jenskitchen on July 8, 2012

Jump ahead twelve years from the last Cooking Through the Decades project to 1917. I really don’t know much about 1917 except that it was the year the United States entered World War I.

Apparently Chicken a la King had been around for some time in the year 1917. The great people at America’s Test Kitchen spruced up the recipe for today’s cooks. And, because it’s what I do, I’ll make their recipe gluten-free.

Since they suggest serving this creamy chicken concoction over toasted supermarket Italian bread, my first step in making this dish gluten-free was to bake up a loaf of bread. You could also serve this over mashed potatoes, rice, or noodles. For a low-carb version, I would make up some cauli-rice or faux-tatoes… perhaps even serve with toasted almond bread. The recipe itself only contains 3 Tablespoons of flour, so this makes it pretty easy to make into a gluten-free or low-carb dish. In order to stick to the recipe as closely as possible, I decided to save de-carbing the dish for another time.

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I had to watch over this bread closely as it cooled… Both of my kids were eyeing it like they hadn’t eaten in weeks! It didn’t help that the whole house smelled like fresh-baked bread.

Need a gluten-free bread recipe? Try this one or this one.

Back to Chicken a la King – As a first step, the chicken is marinated in heavy cream, lemon juice, and salt for 30 minutes in the refrigerator.

Prepping the veggies is next. Dice an onion, thinly slice mushrooms and red bell peppers. Bring oil to temperature in a large skillet and then cook the onion until golden. Add the red bell and mushrooms, some salt and pepper, and cook until the veggies have softened.

Once the veggies have softened, the recipe calls for 3 Tablespoons of flour. To make this gluten-free, I subbed the Better Batter flour for AP Flour. (To de-carb this recipe, almond flour might work here… I’ve had good results using almond flour as a thickener.)

Then, Madeira (or in my case Marsala) wine goes in the pan, followed by chicken stock and heavy cream. The sauce is allowed to thicken before adding the marinated chicken (along with its cream marinade). Once the chicken is cooked through, add some lemon juice and parsley and serve with toast.

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Both kids liked this a lot. (And, so did I.) So, another successful Cooking Through The Decades recipe is completed. I wonder what the 1920’s will bring!

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