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Chicken à la King ('chicken in the style of King') is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread. [1] It is also often served in a vol-au-vent or pastry case. [2] It is sometimes made with tuna or turkey in place of chicken.
Usage on af.wikipedia.org Hoender à la King; Usage on fr.wikipedia.org Chicken à la King; Usage on it.wikipedia.org Pollo alla King; Usage on ko.wikipedia.org 치킨 아라킹; Usage on th.wikipedia.org ชิกเกนอาลาคิง; Usage on www.wikidata.org Q5096335; Usage on zh-yue.wikipedia.org 雞皇汁; Usage on zh.wikipedia ...
Roasting or grilling chicken is the common method to cook chicken worldwide. This is a list of chicken dishes. Chicken is the most common type of poultry/meat in the world, [1] and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption.
In American cuisine, chicken à la King was formerly a popular filling. Pakistani chicken patty In Pakistan , vol-au-vents with meat filling are called "patties": round ones usually have a chicken filling, and rectangular ones have a beef filling.
Chicken Francese, Chicken Française, Chicken Francois or Chicken French is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a ...
Chicken a La King is a 1928 American silent comedy film directed by Henry Lehrman and starring Nancy Carroll, George Meeker and Ford Sterling. [1] The title is a reference to the dish Chicken à la King .
Poule, chapon, or poularde au riz is a dish in French cuisine consisting of a poached or braised chicken served with rice cooked in the chicken's cooking liquid or broth. It is sometimes compared to pilaf. [1] Some versions cook the rice and chicken together. [2] Others use the broth or juices of a cooked chicken to cook the rice. [3]
Chicken Marengo is a French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish. [1] The dish is similar to chicken à la Provençale , but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted. [ 1 ]