Gourmet's chicken tetrazzini
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Gourmet's chicken tetrazzini
  Chicken    Italian  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 167. Report a problem with this recipe.
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      Title: Gourmet's chicken tetrazzini
 Categories: Chicken, Italian
      Yield: 4 servings
 
      4 lb Chicken, cut in pieces
    1/2 lb Mushrooms, thinly sliced
      5 tb Unsalted butter
    1/2 lb Spaghetti
      2 tb Flour
      1 c  Heavy cream
      3 tb Medium dry sherry
           Nutmeg to taste
    1/2 c  Parmesan cheese, grated
 
  In a kettle, combine the chicken with enough salted water to cover it
  by 2 inches.  Bring water to a boil, and simmer the chicken for 20
  minutes or until it is tender.  Let chicken cool in the broth,
  separate the meat from the skin and bones, returning the skin and
  bones to the broth. Cut the meat into strips and reserve.  Simmer the
  broth until it is reduced by half, strain through a fine sieve,
  discarding the solids. Skim off fat. Boil the stock until it is
  reduced to about 2 cups.
  
  Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter
  over mod-low heat, stirring, until they are softened.  In a kettle of
  boiling salted water, cook spaghetti until it is al dente.  Drain it
  well. In a saucepan melt remaining butter over mod-low heat.  Add
  flour and cook the roux, stirring, for 3 minutes. Whisk in the
  reserved broth, cream and Sherry.  Bring the sauce to a boil,
  whisking, and simmer it for 5 minutes. Season with nutmeg and salt
  and pepper to taste.
  
  Stir half into the mushrooms with the spaghetti and transfer it to a
  well-buttered 2-1/2-qt. baking dish, making a well in the center. Add
  the chicken meat to the remaining sauce, combine well.  Spoon this
  into the center of the spaghetti and sprinkle with Parmesan cheese.
  Bake in the middle of a preheated 350f oven for 25-30 minutes or
  until pale golden in color.  Serve immediately.
  
  A 1955 Gourmet Mag. favorite.
 




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Recipe ID 167 (Apr 03, 2005)

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