A Taste of 1920s Dinner
The 1920s were a time of elegance, indulgence, and innovation in food, reflecting the glitz and glamour of the Jazz Age. Chicken à la King, a creamy, savory dish of chicken, mushrooms, and peppers in a velvety sauce, was a fine dining favorite, often served at high-end hotels, supper clubs, and elegant home gatherings.
While its exact origin is debated, Chicken à la King became a symbol of luxury and sophistication in the roaring twenties. The dish was served over buttered toast, rice, or puff pastry, making it a versatile and rich meal that was both accessible and extravagant.
The History Behind Chicken à la King
Though Chicken à la King likely dates back to the late 19th century, it gained widespread popularity during the 1920s, when French-inspired cuisine was fashionable in America. The dish was frequently featured on menus at New York’s finest hotels and restaurants, such as the Waldorf Astoria and Delmonico’s.
Possible Origins of the Dish:
- One legend credits Chef George Greenwald of the Brighton Beach Hotel in New York, who supposedly created the dish in the 1890s for E. Clark King II, a wealthy hotel patron.
- Another story attributes it to Delmonico’s Restaurant, where a chef allegedly named it after a favored diner named “King.”
- By the 1920s, Chicken à la King had become a staple in cookbooks, appearing in elegant dinner party menus and chafing dish suppers, a popular style of entertaining during the era.
Interesting Facts:
- The dish was seen as a classy alternative to traditional chicken stew, featuring heavy cream and sherry, ingredients associated with high-society dining.
- 1920s cookbooks, including The Boston Cooking-School Cook Book by Fannie Farmer, featured variations of Chicken à la King.
- The dish remained popular well into the 1950s and 60s, often served in TV dinners and cafeterias before gradually fading from mainstream menus.
The Original Recipe (As Written in History)
This authentic 1920s Chicken à la King recipe is adapted from The Boston Cooking-School Cook Book (1921):
Chicken à la King (1921 Version)
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- ½ cup heavy cream
- 1 cup cooked chicken, diced
- ½ cup mushrooms, sliced
- ½ small green bell pepper, chopped
- 1 tablespoon pimento, diced
- 2 tablespoons sherry
- Salt and pepper to taste
- Buttered toast or puff pastry for serving
Instructions:
- Melt butter in a saucepan over medium heat.
- Stir in flour to create a roux, cooking until smooth.
- Gradually whisk in chicken stock and cream, stirring constantly.
- Add cooked chicken, mushrooms, green pepper, and pimentos.
- Stir in sherry, salt, and pepper. Simmer for 5 minutes.
- Serve hot over buttered toast or puff pastry.
(Original terminology preserved for historical authenticity.)
Modern Adaptation for Today’s Kitchen
While the classic recipe remains delicious, this modern version enhances the flavor while keeping the rich, creamy essence of the original.
Ingredients:
✅ 2 tablespoons butter
✅ 2 tablespoons all-purpose flour
✅ 1 cup chicken broth
✅ ½ cup heavy cream (or half-and-half for a lighter version)
✅ 2 cups cooked chicken, diced (rotisserie chicken works well)
✅ ½ cup sliced mushrooms
✅ ½ small red bell pepper, diced (for a touch of sweetness)
✅ 1 tablespoon pimento, chopped
✅ 2 tablespoons dry sherry (or white wine for a modern twist)
✅ ½ teaspoon garlic powder (optional, for added depth)
✅ Salt and pepper to taste
✅ Toasted brioche, biscuits, or puff pastry for serving
Instructions:
- Melt butter in a saucepan over medium heat. Add mushrooms and bell pepper, cooking until softened (about 3–4 minutes).
- Stir in flour and cook for 1 minute to form a light roux.
- Gradually whisk in chicken broth and cream, stirring continuously until thickened.
- Add cooked chicken, pimentos, garlic powder (if using), sherry, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
- Serve immediately over toast, biscuits, or puff pastry.
🔹 Tip: For a gluten-free version, use cornstarch instead of flour and serve over rice or mashed potatoes.
Tasting Notes & My Experience
Chicken à la King is rich, creamy, and incredibly satisfying. The savory chicken, mushrooms, and bell peppers blend beautifully with the velvety sauce, creating a dish that is both hearty and elegant.
Compared to modern creamy chicken dishes, this 1920s version is more refined, with the sherry adding a subtle depth of flavor. Serving it over buttery toast or puff pastry elevates the experience, making it feel like a restaurant-quality meal at home.
Suggestions for Variations:
- For a healthier version, substitute half the cream with chicken broth.
- For a bolder flavor, add a dash of paprika or nutmeg.
- For a vegetarian alternative, swap chicken for sautéed mushrooms and peas.
Final Thoughts
If you’re looking for a vintage dish with timeless elegance, Chicken à la King is a must-try! This 1920s classic is perfect for a cozy family dinner or a retro-inspired supper club gathering.
💬 Have you ever tried Chicken à la King? What’s your favorite retro dish? Let me know in the comments!
🍽️ Craving more forgotten recipes? Check out:
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