Vintage Classic Chicken Oleking

I’m taking it back for another vintage classic chicken oleking.

This is at my mom’s request, so I’m going to deliver.

Chicken oleking is an easy, creamy, yet elegant chicken dish.

Why You’ll Love This

I am, of course, going to make just a couple small upgrades.

I’m just not a huge fan in all of paminos as a pepper.

I think these have a little bit more flavor, a little bit of a meteor flavor.

All of the ingredients are pretty affordable, so this is a good meal for entertaining on a budget.

It’s also a good use for any leftover chicken or rotisserie chicken that you might have.

This is a good meal to do with that.

I kind of like chunky shreds, just like to get like a good bite of chicken instead of like having like big shreds throughout.

We are creating a roux, that’s our own cream sauce.

I love this recipe because we don’t have to use any can of cream of anything.

Sherry adds a lot of flavor.

You see how easy and quick that is.

This is just going to take it to another level.

To a royalty status, if you will.

It’s like a velvety, thick, creamy, delicious experience.

My mom knows a good thing y’all.

If you need fancy scallops or foie gras when you can have chicken, all I can do.

It is like a fancy-dupe leveled up chicken pot pie experience but served ever rice.

I don’t know how you could improve this.

This is like a 12 out of 10.

Ingredients

• about half of a white onion
• some red bell pepper
• baby portobello mushrooms
• cooked chicken, diced or cut into big shreds
• six tablespoons of butter
• flour
• chicken broth or stock
• heavy cream
• dry sherry
• salt
• pepper
• frozen peas
• two egg yolks
• about a quarter cup of this cream mixture
• parsley

Instructions

1. Start with six tablespoons of butter and you just want to melt that.
2. Once the butter is melted and goes the onion and the bell pepper.
3. Give your onion and bell pepper a little head start and then ingo the mushrooms.
4. Once all your veggies are softened, then we’re going in with some flour.
5. Then in goes our liquid.
6. A good little splash of dry sherry.
7. Cream goes in.
8. Bring that to a simmer and then I’ll season it up.
9. Some salt and pepper and then add in my chicken and frozen peas.
10. Whisk the egg yolks together with about a quarter cup of this cream mixture.
11. Stir this into this.
12. It just simmered for about five minutes and we can dish it up.

Cooking Tips

• You can buy baby portobello mushrooms already sliced.
• Sherry adds a lot of flavor.
• This will temper the yolks so that we don’t end up with scrambled eggs.

Serving Suggestions

• A vintage meal wouldn’t be complete without some parsley.
• It is like a fancy-dupe leveled up chicken pot pie experience but served ever rice.
• I also think crusty bread is a great vessel for this.
• This is probably the way I would stand over my stove and eat it.

It’s making me feel fancy and it’s like making me feel like I lived back then that I want to drink a vintage cocktail go with it.

I’m not just so fancy.

I remember barefoot can test the night of a sidecar.

Cheers to a classic.

We’re celebrating the chicken.