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The Contested Origins Of Chicken à La King

Origins: Chicken à la King is a creamy chicken dish that is typically served over rice, pasta, or bread. It is made with diced chicken, mushrooms, and bell peppers in a creamy sauce.

First Known Reference: The earliest known reference to Chicken à la King appears in an 1893 edition of the "Baltimore Sun" newspaper, where it was described as a dish served at a dinner in New York.

Possible Creators: There are several theories about who created Chicken à la King. Some sources credit chef Charles Ranhofer of the Delmonico's restaurant in New York City

Delmonico's Connection: Delmonico's was a famous restaurant in New York City in the 19th century, known for its innovative cuisine.

Brighton Beach Hotel: The Brighton Beach Hotel was a popular resort in Brooklyn, New York, in the late 19th and early 20th centuries.

Variations: There are many variations of Chicken à la King, with some recipes including ingredients like sherry, pimentos, onions, or celery.

Popularity: Chicken à la King became a popular dish in the United States in the early 20th century and was often served at fancy dinners and banquets.

Serving Suggestions: Chicken à la King is typically served over toast points, puff pastry shells, or rice. It is often garnished with parsley or paprika.

Canned Versions: In the mid-20th century, canned versions of Chicken à la King became popular, offering a convenient option for home cooks.

Legacy: Despite its contested origins, Chicken à la King remains a classic dish that is still enjoyed today, both in restaurants and at home.

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