Chicken à la king is said to have first been spotted in late-1800s New York at either the Brighton Beach Hotel or Delmonico’s Restaurant in the city. Like many old-timey recipes, its origins are murky. This version sticks to the classic preparation: a savory mushroom cream sauce finished with sherry, then mixed with chicken and peas. Serve over thick-sliced garlic toast, noodles, or in puff-pastry shells.
Game plan: To shave about 45 minutes off this recipe, you could substitute 4 cups of shredded meat from a whole rotisserie chicken or leftover turkey.