Emily Carter
Chicken à la king was a popular dish in the 1950s, often served at wedding receptions, banquet halls, and other fancy or faux-fancy events. Created in the late 19th century, it rose to fame in New York City and was a regular menu item in restaurants from the 1910s through the 1960s, with its peak popularity in the 1950s. The dish was so ubiquitous during this time that food writer Calvin Trillin remarked in 1985 that the whole country seemed to be awash in chicken à la king. However, by the 1980s, its popularity had waned, and it had morphed into a mediocre, industrial facsimile of the original dish, available in canned and frozen forms.
| Characteristics | Values |
|---|---|
| Popularity | Chicken à la King was extremely popular in the 1950s and 1960s. |
| Time of creation | It was created in the late 19th century, specifically in the 1880s or 1890s. |
| Creators | There are several competing origin stories, with some of the most notable being:
|
| Ingredients | The dish consists of diced or cubed chicken, cream sauce, and mushrooms. It is often served with rice, noodles, or bread. Other ingredients can include sherry, vegetables, and garnishes like pimentos. |
| Convenience | It is easy to make and can be made with leftover meat or made vegetarian. |
| Occasions | It was commonly served at weddings, banquets, and fancy dinner parties. |
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What You'll Learn
It was served at weddings, banquets, and other fancy events
Chicken à la king was extremely popular in the 1950s and 1960s. It was so popular that one might think it was created during that time. However, it was actually created in the late 19th century. At the height of its popularity, it was served at weddings, banquets, and other fancy events.
The dish was created for upscale restaurants in New York City in the early 20th century. It was considered the pinnacle of upscale comfort food, and its French-sounding name was appealing to the rich and powerful. The dish was so popular that it was featured in a 1927 booklet compiled by the California Home Economics Association.
Chicken à la king is a dish consisting of diced or cubed chicken in a cream or béchamel sauce, often with sherry, mushrooms, and vegetables. It is typically served over rice, noodles, or bread. It is also often served in a vol-au-vent or pastry case. The dish is known for its versatility, as it can be made with leftover meat, and the recipe can be adjusted to include a variety of ingredients.
In the 1950s, chicken à la king was a staple on the menus of elegant wedding receptions and expensive banquets across America. It was also served at fancy sit-down in-home dinner parties. The dish was considered a sign of luxury and sophistication, and it was often served in chafing dishes with toast points or biscuits. However, by the 1980s, the dish had fallen out of fashion, and food writers lamented its demise.
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It was created in the 19th century, not the 1950s
Although chicken à la king was extremely popular in the 1950s, it was actually created in the 19th century. The dish first rose to fame across New York City in the decades that followed, featuring on restaurant menus between the 1910s and 1960s. During the 1950s, it was a regular fixture at wedding receptions, banquet halls, and other fancy or faux-fancy events.
The dish took on the namesake of King, and by 1915, the maitre d' of the Plaza hotel recommended preparing minced chicken à la king as the centerpiece of a "dainty home luncheon" to New York Times readers. By the 1950s, it had morphed into an industrial facsimile of the original dish, and its popularity began to wane.
By the 1980s, food writers like Marian Burros and Calvin Trillin were contemplating the dish's demise. In 1985, Trillin wrote, "There was a time—in the 1950s, say, when the whole country seemed to be awash in chicken à la king." By 1989, Burros proclaimed that chicken à la king had "gone the way of molded gelatin salads."
Despite its decline in popularity, chicken à la king is making a retro comeback with a "fresh is best" approach, returning to its initial state of culinary glory. The base of the sauce for chicken à la king is a roux—a mixture of butter and all-purpose flour, with the flour serving as the thickener.
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It was a regular menu item in New York City restaurants
Chicken à la king was a popular dish in New York City restaurants in the 1950s. The dish was created in the late 19th century, and by the 1910s, it was already appearing on upscale restaurant menus across the city.
The dish is believed to have originated in New York City at the Brighton Beach Hotel in the 1890s. Chef George Greenwald created the dish for E. Clark King II, the hotel's proprietor, and it was added to the menu for $1.25. The dish took on King's name and became famous across New York City.
Chicken à la king is a creamy, saucy comfort food. The base of the sauce is a roux made with butter and flour, seasoned with salt, black pepper, garlic powder, and paprika. The sauce also includes chicken broth and heavy whipping cream. The vegetables in the dish include mushrooms, peppers, and diced chicken, all served over toast.
The dish was so popular in the 1950s that it was a regular fixture at wedding receptions, banquet halls, and other fancy events. It was a staple on the menus of elegant wedding receptions, expensive banquets, and fancy sit-down in-home dinner parties across America. It was also available in canned and frozen forms, contributing to its widespread popularity.
By the 1980s, food writers were already musing about the dish's demise, noting that it had morphed into an industrial facsimile of the original. Today, it is rarely found on menus in New York City, with only a handful of restaurants serving it.
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It was available in canned and frozen forms
Chicken à la King was a popular dish in the 1950s, and its popularity continued into the 1960s. The dish was so prevalent that it was served at weddings, banquets, and other fancy events. It was also widely available in canned and frozen forms, making it convenient for people to prepare and enjoy at home.
The dish's basic recipe includes cubed or diced chicken and mushrooms in a white or cream sauce, often with sherry, garnished with pimentos, and served over toast points, rice, noodles, or bread. It could also be served in a vol-au-vent or pastry case. The versatility of the dish allowed for variations, with some recipes adding vegetables such as peas, carrots, green peppers, or celery.
In the 1950s, the growing trend of convenience cooking led to recipes that used canned soup as the base for the sauce or even canned chicken. This made it easier for people to prepare the dish at home without having to start from scratch. The availability of canned and frozen versions of Chicken à la King contributed to its popularity during this time, as it allowed people to enjoy a tasty and relatively elegant dish with minimal effort.
The dish's popularity in the 1950s can also be attributed to its perception as "upscale comfort food." Despite having no connection to France, its French name, "Chicken à la King," gave it an air of sophistication and elegance. This appeal to the aspirations of the rich and powerful likely contributed to its widespread adoption during that time.
Chicken à la King's popularity has waned since its heyday in the 1950s and 1960s, but it remains a dish that evokes nostalgia for those who grew up eating it. Its versatility, ease of preparation, and availability in canned and frozen forms were likely key factors in its widespread popularity during that era.
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It was recommended by the maitre d' of the Plaza Hotel in 1915
Chicken à la King was extremely popular in the 1950s and 60s. The dish was served at weddings, banquets, and other fancy events. It was so popular that one might assume it was created during that time. However, it actually dates back to the late 19th century, with several competing origin stories.
One of the reasons it was so popular in the 1950s may be because it was recommended by the maitre d' of the Plaza Hotel in 1915. In a New York Times article from that year, the maitre d' suggested preparing minced chicken à la king as the main dish for a "dainty home luncheon". This recommendation may have helped to solidify the dish's association with upscale dining, which likely contributed to its popularity in the 1950s as a dish served at weddings, banquets, and other formal events.
The maitre d's recommendation also highlights the dish's versatility, as it can be adapted for a formal luncheon or a more casual meal. This versatility, along with the dish's perceived elegance, likely contributed to its widespread appeal in the 1950s.
Chicken à la king is a dish consisting of diced or cubed chicken in a cream or béchamel sauce, often with sherry, mushrooms, and vegetables. It is typically served over rice, noodles, toast, or bread, or in a vol-au-vent or pastry case. The recipe is simple, and it can be made with leftover meat or substituted with vegetables for a vegetarian option.
The name "chicken à la king" is thought to come from one of several people with the surname King or Keene, rather than being named after an actual king. The dish was likely first created in the 1890s, with several chefs and hotels claiming its invention, including Chef George Greenwald of the Brighton Beach Hotel in New York, and William "Bill" King of the Bellevue Hotel in Philadelphia.
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Frequently asked questions
Chicken à la king was a popular dish in the 1950s, often served at wedding receptions, banquet halls, and other fancy or faux-fancy events. It was also convenient as it was available in canned and frozen forms.
Chicken à la king is a dish with a sauce base made from a roux, which is a mixture of butter and flour.
Chicken à la king was created in the late 19th century, but it gained popularity in the 1910s and enjoyed peak success in the 1950s.
The dish was named after King, but the specific person is unknown.
