www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

GOURMET'S CHICKEN TETRAZZINI

Category:    Chicken, Italian
Yield:4 servings
 
      4 lb Chicken, cut in pieces              1 c  Heavy cream
    1/2 lb Mushrooms, thinly sliced            3 tb Medium dry sherry
      5 tb Unsalted butter                          Nutmeg to taste
    1/2 lb Spaghetti                         1/2 c  Parmesan cheese, grated
      2 tb Flour                          
 
  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.
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com