Sophie Bennett
Chicken à la King is a creamy chicken dish with mushrooms, pimentos, and sherry. It is usually served on toast, pastry shells, or noodles. While the dish became extremely popular in the 1950s and 1960s, there are several competing accounts of its origin. Some sources claim it was created by Chef Charles Ranhofer at Delmonico's in New York City in the 1880s, while others suggest it originated at Claridge's Hotel in London in 1881. Other stories credit William Bill King of the Bellevue Hotel in Philadelphia in the 1890s or Chef George Greenwald of the Brighton Beach Hotel in New York during the same period.
| Characteristics | Values |
|---|---|
| Origin | There are several competing origin stories for chicken à la king. |
| It was created in the late 19th century, likely in the 1880s or 1890s. | |
| It may have originated in London, New York, or Philadelphia. | |
| It was named after an American with the surname King or Keene, not a royal figure. | |
| It was created by one of the following: | |
| - Delmonico's chef Charles Ranhofer in New York City | |
| - Chef George Greenwald of the Brighton Beach Hotel in New York | |
| - Chef William "Bill" King of the Bellevue Hotel in Philadelphia | |
| Description | A rich, creamy chicken dish with mushrooms, pimentos, and sherry. |
| It is served on toast, pastry shells, rice, or noodles. | |
| It can be made with other meats or vegetables. | |
| Popularity | It was extremely popular in the 1950s and 1960s but has since fallen out of fashion. |
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What You'll Learn
It was created by chef George Greenwald of the Brighton Beach Hotel in New York
Chicken à la King is a creamy chicken dish with mushrooms, pimentos, and sherry. It is usually served over rice, noodles, or bread. While the dish became extremely popular in the 1950s and 1960s, its history goes back to the late 19th century. There are several competing accounts of its origin, one of which points to chef George Greenwald of the Brighton Beach Hotel in New York.
According to this version, Greenwald created the dish in 1898 at the Brighton Beach Hotel, a popular beachside resort in New York. He named it after the hotel's proprietor, E. Clark King II. Greenwald asked King if he could put it on the menu, and it was added as a special for $1.25. The claim is supported by New York Times food editor and cookbook author Craig Claiborne in his book, "The New York Times Food Encyclopedia." In the book, photographer James N. Keen showed him a brochure written by Clark King's son, claiming the hotel as the origin of the dish.
The dish's name, Chicken à la King, or "chicken in the style of King," further supports the argument that it originated at the Brighton Beach Hotel, named after its owner, King. However, it is important to note that there are other competing origin stories for the dish, with some claiming it was created in London or Philadelphia.
The popularity of Chicken à la King in the mid-20th century is evident in its appearance on approximately 300 menus from 1910 to 1960. It was a versatile dish that could be served with various sides, including rice, noodles, biscuits, or toast. The recipe was also adaptable, allowing for substitutions and additions to suit personal preferences and ingredient availability.
While the exact origin of Chicken à la King remains a subject of debate, the dish's enduring legacy and popularity have ensured its place in culinary history.
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It was created by William Bill King of the Bellevue Hotel in Philadelphia
Chicken à la King, a dish with a name that suggests regal origins, actually has somewhat humble beginnings. The creation of this creamy chicken stew, often served over rice or pasta, can be traced back to the late 19th or early 20th century and the kitchens of Philadelphia's Bellevue Hotel. The man behind this enduring culinary invention was William Bill King, the hotel's chef. King is said to have crafted this dish with simplicity and comfort in mind, aiming to create a meal that would appeal to a wide range of guests.
The Bellevue Hotel, a luxurious and prestigious establishment, opened its doors in 1882 and quickly became a hub for high-society events and lavish dinners. King's creation of Chicken à la King likely came about to cater to these elite gatherings, offering a dish that was both elegant and accessible. With its creamy sauce, tender chunks of chicken, and often, a mix of vegetables, it would have been a hearty and familiar dish for guests. Over time, it became a staple on the hotel's menu and began to gain recognition beyond the walls of the Bellevue.
While the dish has undergone various adaptations over the years, with some recipes adding mushrooms, bell peppers, or other ingredients to the mix, the fundamental components remain consistent. It is typically made with diced or shredded chicken, a rich cream or béchamel-based sauce, and a mix of vegetables, which can include onions, carrots, and peas. The addition of sherry or white wine to the sauce is also common, adding a depth of flavor that likely harkens back to its origins in upscale hotel cuisine.
As for the "à la King" portion of the name, it is believed to be a playful take on the surname of its creator, William King. This French moniker, meaning "in the style of King," not only pays homage to the chef but also adds a touch of sophistication to an otherwise straightforward dish. This naming convention, bestowing the creator's name onto the invention, was a common practice in the culinary world, ensuring that the mastermind behind the recipe received due recognition.
Chicken à la King has endured as a classic comfort food, finding its way into cookbooks, home kitchens, and restaurant menus across the globe. Its versatility has allowed it to be adapted to different palates and ingredient availability, ensuring its place as a timeless dish. So, the next time you indulge in a bowl of creamy Chicken à la King, remember the culinary ingenuity of William Bill King, who, in the kitchens of the Bellevue Hotel, created a dish fit for royalty.
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It was created by Delmonico's chef Charles Ranhofer in New York City
Chicken à la King is a creamy, rich chicken dish with mushrooms, pimentos, and sherry. It is usually served on toast, noodles, or pastry shells. The dish was extremely popular in the 1950s and 1960s, but its history goes back further than that.
One of the most popular theories about the origin of Chicken à la King is that it was created by Delmonico's chef Charles Ranhofer in New York City in the 1880s. The story goes that the dish was originally called Chicken à la Keene, named after Foxhall Parker Keene, an American racehorse owner and breeder, world and Olympic gold medalist polo player, competitive golfer, and racecar driver. The dish was said to have been created at the suggestion of Keene himself, who was a customer at the restaurant.
Over time, the name of the dish evolved from Chicken à la Keene to Chicken à la King because the latter sounded more regal and fancy. This theory is supported by several sources, including obituaries of Charles Ranhofer, who died in the early 1900s, as well as food editor and cookbook author Craig Claiborne, who mentioned the story in his book "The New York Times Food Encyclopedia."
While the exact origin of Chicken à la King may be disputed, what is certain is that it is a delicious and comforting dish that has stood the test of time. It is a perfect example of a classic comfort food that can be quickly put together, making it a favorite for many even in the present day.
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It was created at Claridge's Hotel in London
Chicken à la King is a creamy, rich chicken dish with mushrooms, pimentos, and sherry. It is typically served on toast, noodles, or pastry shells. While the dish became extremely popular in the 1950s and 1960s, its history dates back to the late 19th century. There are several competing accounts of its origin, one of which points to Claridge's Hotel in London.
One version of the story claims that Chicken à la King was created at Claridge's Hotel in London in 1881. It was named after James R. Keene, a well-known Wall Street trader and horse breeder. The dish was created to celebrate his horse, Foxhall, winning the Grand Prix de Paris, becoming the first American horse to do so. This version of the story suggests that the dish was named for James R. Keene, and not his son, Foxhall Parker Keene, contrary to some other accounts.
Another variation of this story claims that the dish was created in 1881 at Claridge's Hotel in London and named for James Keene. It was created to celebrate his Grand Prix win. This version does not specify whether the win in question was the Grand Prix de Paris with his horse Foxhall.
While the exact details of this origin story vary, both versions agree that Chicken à la King was created at Claridge's Hotel in London in 1881 and named for James R. Keene. This story also aligns with the dish's earliest known references, dating back to 1665, which mention dishes of chicken "à la Reine" and "à la Royale." However, these early mentions likely refer to a different dish, as they lack specific recipes.
Chicken à la King's popularity in the 1950s and 1960s, along with its rich history and various origin stories, contribute to its intriguing legacy. The dish's versatility, comfort, and ease of preparation have likely contributed to its enduring appeal, even if its popularity has waned in recent decades.
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It was inspired by the Keene family
Chicken à la King is a creamy chicken dish with mushrooms, pimentos, and sherry. It is usually served on toast, pastry shells, or noodles. The origin of the dish is uncertain, with several competing theories about its creation. One of the most popular theories suggests that it was created by Delmonico's chef Charles Ranhofer in the 1880s as "Chicken à la Keene", named after Foxhall Parker Keene, an American racehorse owner and polo player.
According to this theory, the dish was inspired by the Keene family, specifically Foxhall Parker Keene. It is said that he suggested the core concept of the dish to Chef Ranhofer. The dish was then named after Keene, although it is unclear why it was not simply called "Chicken à la Keene". One possibility is that the name evolved to sound more regal and fancy, as "King" has a more royal connotation than "Keene".
The Keene family was well-known at the time, and Foxhall Parker Keene was a prominent figure in American horse racing and polo. His father, James R Keene, was also a well-known Wall Street trader and horse breeder. The dish may have been created to honour the family's achievements and celebrate their status.
Another version of the story claims that the dish was created in 1881 at Claridge's Hotel in London and named for James R. Keene, the father of Foxhall. This variation suggests that the dish was created to celebrate James Keene's horse, Foxhall, winning the Grand Prix de Paris, becoming the first American horse to do so. This version also connects the dish to the Keene family, specifically James R. Keene and his horse, Foxhall.
While the exact details of the dish's creation may vary, the Keene family's involvement in the origin of Chicken à la King is a recurring theme in its history. The dish's name and association with the Keene family have contributed to its popularity and longevity.
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Frequently asked questions
Chicken à la king is a rich chicken dish with a creamy sauce, often with sherry, mushrooms, and vegetables. It is usually served over rice, noodles, or bread.
Chicken à la king was extremely popular in the 1950s and 1960s. However, its history goes back further, with various origin stories dating its creation to the late 19th century.
There are several competing origin stories for chicken à la king, with most accounts agreeing that the dish is named after someone with the surname King or Keene. One story credits chef Charles Ranhofer of Delmonico's in New York City, who created the dish in the 1880s as "Chicken à la Keene" for Foxhall Parker Keene. Another version claims it was created in 1881 at Claridge's Hotel in London and named for James R. Keene, Foxhall's father. Other stories credit chef George Greenwald of the Brighton Beach Hotel in New York, William "Bill" King of the Bellevue Hotel in Philadelphia, and Wolfram Mercy Keene, Foxhall's son.
The "king" in chicken à la king refers to one of several people with the surname King or Keene, depending on the origin story. The dish was likely named after an American, with no connection to any member of a royal family.
Chicken à la king typically consists of diced or cubed chicken in a cream sauce, often with mushrooms, sherry or wine, and vegetables such as peas, carrots, or green peppers. It is usually served over rice, noodles, toast, or pastry.
