October 30, 2012

RECIPE: Pumpkin-a-la-King

"Pumpkin-a-la-King", Chicken-a-la-King filling in a baked sugar pumpkin

Baked, hollowed out sugar pumpkins become the edible bowl for Chicken a la King. Sugar pumpkins are readily available this time of year at most grocery stores, for about $2 each. Choose small ones as each pumpkin is for an individual serving. Because this is a bit time consuming, I recommend this for a smaller gathering of 4-6 guests.

Baked Sugar Pumpkins

Cut out the top of the pumpkin. Clean out the seeds, and scrape away the stringy insides. Rub inside with olive oil. Sprinkle with salt and pepper. Replace tops.

Line a baking sheet with parchment paper and bake pumpkins 25 minutes in a preheated 350 degree oven. 

Remove tops, turn upside down, and bake an additional 25 minutes. Cool.

Filling:
Simmer 1 hour:
Approximately 3 whole chicken breasts with skin and bones (or entire fryer chicken cut up)
1 qt water
1 TBS parsley flakes
2 carrots peeled and sliced 
1/4 cup chopped onion
salt and pepper

Remove skin and bones, discard. Set aside chicken and carrots. Reserve 2 cups broth.

1/2 cup butter
1 cup diced celery
4 oz sliced mushrooms
1/2 cup flour
2 cups broth (reserved from cooking chicken)
10 oz bag frozen peas
1 cup milk
1/3 cup sherry

Saute celery and mushrooms in butter until tender. Blend in flour; slowly add broth, then milk, stirring constantly until thickened. Add chicken, carrots, peas; heat thoroughly.

To Serve:  Spoon warm filling into room temperature, baked pumpkins. Bake in 350 preheated oven for 15 minutes. Serve hot with biscuits.