Prep 45 mins
Cook 30 mins
Thomas Jefferson reportedly served this at Monticello. Recommended for a hearty breakfast or brunch.
- 2 teaspoons unsalted butter
- 3⁄4 cup packed fresh breadcrumb
- 4 tablespoons unsalted butter
- 2 large shallots, minced
- 6 ounces small tender wild mushrooms, thinly sliced (chicken-of-the-woods, oyster, portobello, or button mushrooms)
- 2 tablespoons unbleached all-purpose flour
- 1⁄4 cup dry white wine
- 1 cup chicken stock
- 1⁄2 cup half-and-half
- 1⁄2 teaspoon salt (to taste)
- 3 cups shredded cooked chicken or 3 cups diced cooked chicken
- 1 tablespoon minced fresh parsley (or 1 t. minced fresh thyme, chervil, or summer savory)
- fresh thyme sprigs (optional) or fresh chervil (optional) or fresh summer savory, sprigs (optional)
- Preheat oven to 375°; butter a medium baking dish.
- To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.
- Scrape bread crumbs out of the skillet and reserve.
- To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
- Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
- Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
- Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
- Stir in the chicken and heat through; remove from heat and add the parsley.
- Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.