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CHICKEN HASH VANDERBILT
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 40 minutes
Totaltime: 0 minutes
Ingredients
- 1 3-pound roasting chicken, washed
- for stock:
- 1 large onion, peeled and quartered
- 1 medium carrot, peeled and sliced
- 1 leek, cleaned and sliced
- 2 sticks celery
- 1 bouquet garni
- for sauce:
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- 8 ounces mushrooms
- 1 tablespoon butter
- 2 tablespoons Parmesan cheese
- 1 pound frozen peas
Preparation
-
In a large soup pot, combine chicken and vegetables. Cover with water. Bring to a boil. Simmer for 30 minutes.
Transfer chicken to a plate. Allow to cool. Skin chicken and debone. Cut all meat into cubes. Reserve.
For the sauce:
Melt butter in a large saucepan. Stir in the flour to make a roux. Strain 2 cups chicken stock over the roux. Whisk to thicken. Simmer for 10 minutes. Sauce should be medium-thick. add chicken and simmer for 5 minutes. Melt butter in a frying pan. Add mushrooms and sauté on high heat until all liquid is evaporated. Add to chicken.
Spoon chicken mixture into a casserole baking dish. Sprinkle with Parmesan.
Cook peas according to package directions. Drain and puree in a food processor.
I add 1 or 2 tablespoons instant mashed potatoes to thicken peas. Spoon puree of peas in a pastry bag fitted with a star tube.
Pipe all around edges of baking dish. Bake at 375 degrees until brown.
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on The World Cuisine
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