Recipe by mersaydees
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.
Top Review by breezermom
The taste was 5 star! It tasted like my turkey tetrazzini, which I need to post here. This recipe tasted great, but was a little runny. I ended up serving it over some leftover rice to help soak up all the juices. And believe me, the juices were wonderful!! But the presentation without the added rice or pasta would not be a 5 star, but it would be a really tastey gravy surrounding the chicken. Maybe my chicken breasts weren't large enough, but they looked huge to me, in fact I thought I would need to put some aside. By the way, the taste of the chicken after it had simmered in the broth and wine was heavenly....I can think of many more uses for the chicken. I would add some mushrooms to this....precooked so they don't add anymore liquid. Make sure you serve this with some great bread to soak up the wonderful juices. I really enjoyed the taste of this recipe. I love anything cooked with sherry! Thanks!
- 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)
Directions See How It's Made
- In a large saucepan, bring the wine and chicken broth to a boil.
- Rub the chicken breasts with salt and pepper and add to the liquid.
- Add the bay leaf.
- Lower 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.
- Remove the breasts to a plate and allow to cool, reserving the liquid.
- In a saucepan, melt butter.
- Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
- Return 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.
- Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
- Whisk 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.
- Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
- Preheat oven to 375 degrees F.
- Transfer 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.
- Place the casserole under the broiler for 1-2 minutes to brown the top.
- Garnish as desired and serve.