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Chicken À La King by Andy Cooks

Gemma Leslie

Nothing is quite as heartwarming as your grandparent's cooking — equal parts joy and nostalgia mixed into one dish. For Andy Cooks, a.k.a. Andy Hearnden, it is his Nanna's Chicken À La King.
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One of the chef's happiest food memories was his impeccably dressed Nan, serving this exact meal at her impeccably dressed table. 

Artist Gemma Leslie has approached the recipe by portraying each ingredient in bold primary colours, aligned neatly to evoke the ‘mise en place’ of a chef’s kitchen.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Chicken À La King
Chicken À La King
Chicken À La King
 Melbourne 

Gemma Leslie

Artist
 Food For Everyone 
Gemma Leslie is an Australian artist and the founder of Food For Everyone.   Her work is largely inspired by the simple pleasures of everyday homescapes, with a particular focus on food. Working primarily in paint mediums, her style is imbued with playful simplicity— characterised by organic silhouettes, vibrant colour, and still-life scenes.   With a professional background in graphic design and marketing, Gemma's passion for art and food naturally evolved into Food For Everyone. Through Food For Everyone, Gemma collaborates with chefs and other artists to transform recipes into culinary posters.
 Queensland 

Andy Cooks

Chef
  
Andy Hearnden, known to most as Andy Cooks, is a chef who creates online cooking videos for his 13 million followers across YouTube, Instagram, TikTok and Facebook. Andy is a Kiwi chef based on the Sunshine Coast in Queensland, who first put an apron on at the age of three and never took it off. Andy spent 20 years working as a professional chef in kitchens across the world, including Auckland, London, Singapore, Sydney and Melbourne. Now, after two decades as a chef, he hangs out in his kitchen at home, developing recipes, sharing techniques, and creating dishes for home cooks to follow along. Andy started his content journey in November 2021 with the sole focus on teaching himself how to be a better home cook (because being a good chef doesn't make you a great home cook) and inspiring others along the way.
Gemma Leslie Andy Cooks
Gemma Leslie is an Australian artist and the founder of Food For Everyone.   Her work is largely inspired by the simple pleasures of everyday homescapes, with a particular focus on food. Working primarily in paint mediums, her style is imbued with playful simplicity— characterised by organic silhouettes, vibrant colour, and still-life scenes.   With a professional background in graphic design and marketing, Gemma's passion for art and food naturally evolved into Food For Everyone. Through Food For Everyone, Gemma collaborates with chefs and other artists to transform recipes into culinary posters.
Andy Hearnden, known to most as Andy Cooks, is a chef who creates online cooking videos for his 13 million followers across YouTube, Instagram, TikTok and Facebook. Andy is a Kiwi chef based on the Sunshine Coast in Queensland, who first put an apron on at the age of three and never took it off. Andy spent 20 years working as a professional chef in kitchens across the world, including Auckland, London, Singapore, Sydney and Melbourne. Now, after two decades as a chef, he hangs out in his kitchen at home, developing recipes, sharing techniques, and creating dishes for home cooks to follow along. Andy started his content journey in November 2021 with the sole focus on teaching himself how to be a better home cook (because being a good chef doesn't make you a great home cook) and inspiring others along the way.
Andy Cooks' Chicken A La King

Taste For It

Andy Cooks' Chicken A La King

Lunch Dinner
  • 15 MIN
    • |
  • 25 MIN
    • |
  • SERVES 4
"When I was growing up, Nanna Hearnden was the most impeccably dressed person I knew. Even the tablecloth would be perfectly ironed when we went over for dinner. She’d place this dish in the middle of the table and we’d all help ourselves. These days, I’ll swap the peas for asparagus when it’s in season. And you could serve this with fettuccine instead of rice, your call. Just iron your tablecloth and make Nanna proud." - Andy Cooks

  • 2 ½ tbsp olive oil
  • 500g skinless chicken thigh fillets, cut into 1cm-thick strips
  • Sea salt and freshly ground black pepper
  • 200g swiss or button mushrooms, quartered
  • 1 onion, thinly sliced
  • 1 red capsicum, finely sliced
  • 3 cloves garlic, minced
  • 200ml white wine (avoid dry, sweet is best)
  • 60g butter
  • 50g plain flour
  • 250ml chicken stock
  • 200g frozen peas
  • 200ml thickened or pouring cream
  • Small bunch flat-leaf parsley, leaves finely sliced
  • Steamed jasmine rice, to serve

Step 1.
Heat the oil in a large pan over medium-high heat. As it just started to smoke, add the chicken, in batches so as to not crowd the pan, then season with salt. (If you cook all the chicken at once, you’ll lose all the temperature in your pan too quickly and the chicken will start to boil instead). Cook the chicken, turning often, for 3-4 minutes or until coloured all over. Transfer to a bowl. Add the mushrooms to the pan, season with salt, then sauté for 3-4 minutes or until lightly browned and about half cooked. Transfer to a bowl and set aside.
Step 2.
Add the onion to the pan and saute for 2-3 minutes until softened, then add the capsicum. Season with salt, cook for another 4-5 minutes or until the capsicum has softened, then add the garlic and saute for another 2 minutes until soft and fragrant. Add the wine, let it come to the boil, then stir constantly to loosen all the lovely, browned bits stuck to the base of the pan to deglaze. Cook until the wine has almost completely reduced, then transfer the mixture to a bowl.
Step 3.
Add the butter to the pan then, once it has melted, add the flour and cook, stirring, for 1-2 minutes to cook the flour out. Whisking continuously to prevent lumps from forming, slowly add the chicken stock and cook, until the mixture simmers and a smooth sauce forms. Return the chicken, mushrooms and capsicum mixture to the pan and stir to combine with the sauce.
Step 4.
Add the peas, bring to a simmer, then cook for 2-3 minutes or until the peas and tender and the chicken is cooked through. Stir in the cream and bring back to a simmer. Finally, check the seasoning and grind in some black pepper. Garnish the chicken with parsley and serve with steamed rice.

Andy Cooks' Chicken A La King

  • Prep: 15 MIN
  • Cook: 25 MIN
  • Serves: SERVES 4

Ingredients

  • 2 ½ tbsp olive oil
  • 500g skinless chicken thigh fillets, cut into 1cm-thick strips
  • Sea salt and freshly ground black pepper
  • 200g swiss or button mushrooms, quartered
  • 1 onion, thinly sliced
  • 1 red capsicum, finely sliced
  • 3 cloves garlic, minced
  • 200ml white wine (avoid dry, sweet is best)
  • 60g butter
  • 50g plain flour
  • 250ml chicken stock
  • 200g frozen peas
  • 200ml thickened or pouring cream
  • Small bunch flat-leaf parsley, leaves finely sliced
  • Steamed jasmine rice, to serve

Method

Step 1.
Heat the oil in a large pan over medium-high heat. As it just started to smoke, add the chicken, in batches so as to not crowd the pan, then season with salt. (If you cook all the chicken at once, you’ll lose all the temperature in your pan too quickly and the chicken will start to boil instead). Cook the chicken, turning often, for 3-4 minutes or until coloured all over. Transfer to a bowl. Add the mushrooms to the pan, season with salt, then sauté for 3-4 minutes or until lightly browned and about half cooked. Transfer to a bowl and set aside.
Step 2.
Add the onion to the pan and saute for 2-3 minutes until softened, then add the capsicum. Season with salt, cook for another 4-5 minutes or until the capsicum has softened, then add the garlic and saute for another 2 minutes until soft and fragrant. Add the wine, let it come to the boil, then stir constantly to loosen all the lovely, browned bits stuck to the base of the pan to deglaze. Cook until the wine has almost completely reduced, then transfer the mixture to a bowl.
Step 3.
Add the butter to the pan then, once it has melted, add the flour and cook, stirring, for 1-2 minutes to cook the flour out. Whisking continuously to prevent lumps from forming, slowly add the chicken stock and cook, until the mixture simmers and a smooth sauce forms. Return the chicken, mushrooms and capsicum mixture to the pan and stir to combine with the sauce.
Step 4.
Add the peas, bring to a simmer, then cook for 2-3 minutes or until the peas and tender and the chicken is cooked through. Stir in the cream and bring back to a simmer. Finally, check the seasoning and grind in some black pepper. Garnish the chicken with parsley and serve with steamed rice.

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We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!