Chicken Tetrazzini

Name: Chicken Tetrazzini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 0 teaspoons black pepper; 5 whole black peppercorns; 2 Tbsps truffle butter* (optional); 1 carrot, thinly sliced; 2 ribs celery ribs, cut into 1-inch pieces; 454 grams chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces; 907 grams chicken meat (from 2 cooked chickens), torn into 1-inch pieces; 3 Tbsps dry Sherry; 2 Tbsps all-purpose flour; 2 garlic cloves, smashed; 237 milliliters heavy cream; 946 milliliters low-sodium chicken broth; 340 grams mushrooms, thinly sliced; 1 medium onion, coarsely chopped; 118 milliliters ounce freshly grated Parmigiano-Reggiano; 1 teaspoons salt; 227 grams spaghetti; 1 Turkish or 1/2 California bay leaf; 6 Tbsps 3/4 stick unsalted butter

Chicken Tetrazzini might be just the main course you are searching for. One serving contains 837 calories, 43g of protein, and 57g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of medium-dry sherry, heavy cream, spaghetti, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.

Ingredients you will need

Chicken Bones

Peppercorns

Bay Leaves

Carrot

Celery

Clove

Garlic

Broth

Onion

Equipment you will use

Sauce Pan

Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Sieve

Bowl

Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.

Ingredients you will need

Mushrooms

Butter

Pepper

Salt

Equipment you will use

Frying Pan

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes.

Ingredients you will need

Stock

Equipment you will use

Whisk

Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).

Ingredients you will need

Butter

Pepper

Sherry

Cream

Salt

Equipment you will use

Whisk

Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.

Ingredients you will need

Chicken Meat

Mushrooms

Spaghetti

Whole Chicken

Cheese

Sauce

Equipment you will use

Baking Pan

Bowl

Bake until sauce is bubbling and top is lightly browned, about 30 minutes.

Ingredients you will need

Sauce

Equipment you will use

Oven

Serve immediately.

*Available at some specialty foods shops and D'Artagnan (800-327-8246).

·Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using.·Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.

Ingredients you will need

Mushrooms

Sauce

Equipment you will use

Wax Paper