Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Thomas Jefferson reportedly served this at Monticello. Recommended for a hearty breakfast or brunch.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; butter a medium baking dish.
  2. 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.
  3. Scrape bread crumbs out of the skillet and reserve.
  4. To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
  5. Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
  6. Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
  7. Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
  8. Stir in the chicken and heat through; remove from heat and add the parsley.
  9. 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.

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