1/2 Photos of Chicken Hash
1 hr 25 mins
A lady I used to work with in Watsonville, California many moons ago gave me a copy of this recipe from her cookbook. If anyone knows the name of the cookbook, do tell! I love this recipe. The intro says, "There are many chicken hashes, the most renowned perhaps being the version that is served at New York's 21 Club. That was the inspiration for this particular dish. If there is any trick to making an outstanding hash it is to use top quality, very well-trimmed chicken." They recommend serving it with a puree of peas garnish (by spoon or pastry bag) around the edge of the completed casserole.
My Private Note
Units: US | Metric
- 3/4 cup white wine
- 2 cups chicken broth
- 3 whole boneless skinless chicken breasts, separated into 6 halves, and well trimmed
- 1 bay leaf
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1/4 cup dry sherry
- 2 egg yolks
- 1/2 cup heavy cream
- 3/4 cup parmigiano, grated (Reggiano or Grana Padano)
- 1In a large saucepan, bring the wine and chicken broth to a boil.
- 2Rub the chicken breasts with salt and pepper and add to the liquid.
- 3Add the bay leaf.
- 4Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
- 5Remove the breasts to a plate and allow to cool, reserving the liquid.
- 6In a saucepan, melt butter.
- 7Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
- 8Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
- 9Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
- 10Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
- 11Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
- 12Preheat oven to 375 degrees F.
- 13Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
- 14Place the casserole under the broiler for 1-2 minutes to brown the top.
- 15Garnish as desired and serve.
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Nutritional Facts for Chicken Hash
Serving Size: 1 (417 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 570.2
- Calories from Fat 247
- Total Fat 27.5 g
- Saturated Fat 15.6 g
- Cholesterol 268.3 mg
- Sodium 519.2 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 0.2 g
- Sugars 1.4 g
- Protein 46.1 g
The following items or measurements are not included: