Elegant Chicken Hash with Creamy Sauce
This delightful Chicken Hash recipe draws inspiration from the iconic dishes offered at New York's 21 Club. A treasured recipe shared by a former colleague, this dish is a testament to the importance of using high-quality, well-trimmed chicken for a truly exceptional meal. The combination of juicy chicken, a rich and creamy sauce, and a sprinkle of Parmigiano cheese creates a comforting yet sophisticated dish. Perfect for a family dinner or entertaining guests, this Chicken Hash will warm your heart and tantalize your taste buds. Don't forget to garnish with a vibrant pea puree for a visually stunning presentation!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
White wine
3/4 cup (none)
Chicken broth
2 cups (none)
Boneless skinless chicken breasts
3 (separated into 6 halves and well trimmed)
Bay leaf
1 (none)
Unsalted butter
4 tablespoons (none)
Flour
4 tablespoons (none)
Dry sherry
1/4 cup (none)
Egg yolks
2 (none)
Heavy cream
1/2 cup (whipped until stiff peaks form)
Parmigiano cheese
3/4 cup (grated (Reggiano or Grana Padano))
Salt
to taste (none)
Pepper
to taste (none)
Instructions
1
In a large saucepan, combine the white wine and chicken broth and bring to a boil over medium-high heat.
2
Season the chicken breasts with salt and pepper. Carefully add them to the boiling liquid, along with the bay leaf.
3
Reduce the heat to low and poach the chicken at just below a simmer for about 10-12 minutes, depending on the thickness of the breasts. The chicken should be cooked through but still tender.
4
Once cooked, remove the chicken breasts from the pot and place them on a plate to cool, reserving the poaching liquid.
5
In a separate saucepan, melt the unsalted butter over medium heat. Gradually whisk in the flour and cook for 3 to 5 minutes, creating a roux, while stirring constantly.
6
Slowly whisk the reserved wine and chicken broth mixture into the roux, ensuring no lumps form. Bring the sauce back to a boil, then reduce the heat to a simmer. Cook for an additional 10 minutes, stirring frequently.
7
Stir in the dry sherry, remove the saucepan from heat, and let the sauce cool for 3 minutes.
8
In a small bowl, whisk the egg yolks and then gradually incorporate them into the warm sauce, mixing well. Season with salt and pepper to taste.
9
In another bowl, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the sauce to lighten it, then gently fold in the remaining whipped cream.
10
Cut the poached chicken into 1/2-inch cubes and add them to the sauce, stirring gently to combine.
11
Preheat your oven to 375°F (190°C).
12
Transfer the chicken mixture to a large, ovenproof casserole dish or divide it among four individual casseroles. Sprinkle the grated Parmigiano cheese generously over the top.
13
Bake the casserole(s) in the preheated oven for 10 to 15 minutes or until bubbly and golden.
14
For an extra touch, place the casserole under the broiler for 1 to 2 minutes to achieve a nice golden crust on top.
15
Garnish with a vibrant pea puree and serve hot, enjoying the delightful blend of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Chicken Hash with Creamy Sauce?
It is a sophisticated comfort food dish inspired by New York's 21 Club, featuring poached chicken in a rich, cream-based sauce topped with Parmigiano cheese.
Where did this recipe originate?
This recipe draws inspiration from iconic dishes served at the 21 Club in New York City.
What kind of chicken is best for this recipe?
Use high-quality, boneless skinless chicken breasts that are well-trimmed for the best results.
How many chicken breasts are required?
You will need 3 boneless skinless chicken breasts, separated into 6 halves.
What are the main ingredients for the poaching liquid?
The poaching liquid consists of 3/4 cup white wine, 2 cups chicken broth, and one bay leaf.
How long should the chicken be poached?
Poach the chicken for approximately 10 to 12 minutes, depending on the thickness of the meat.
What should I do with the liquid after poaching the chicken?
You should reserve the poaching liquid as it will be used later to create the sauce.
How do I make the roux for the sauce?
Melt 4 tablespoons of unsalted butter and gradually whisk in 4 tablespoons of flour, cooking for 3 to 5 minutes while stirring.
How do I incorporate the poaching liquid into the roux?
Slowly whisk the reserved wine and chicken broth mixture into the roux to ensure no lumps form.
How long does the sauce need to simmer?
Once the liquid is added to the roux and brought to a boil, reduce heat and simmer for about 10 minutes.
When is the dry sherry added?
Stir in 1/4 cup of dry sherry after the sauce has simmered and been removed from the heat.
Why must the sauce cool before adding egg yolks?
The sauce should cool for about 3 minutes so the heat doesn't scramble the egg yolks when they are incorporated.
How many egg yolks are needed?
The recipe calls for 2 egg yolks.
How should the heavy cream be prepared?
Whip 1/2 cup of heavy cream until it forms stiff peaks before adding it to the sauce.
How do I combine the whipped cream with the sauce?
Fold half of the whipped cream into the sauce to lighten it first, then gently fold in the remaining half.
What size should the chicken cubes be?
Cut the poached chicken into 1/2-inch cubes.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Can I use different types of cheese?
While Parmigiano-Reggiano is recommended, you can also use Grana Padano.
How much cheese is needed for the topping?
Use 3/4 cup of grated Parmigiano cheese.
How long should the casserole bake?
Bake for 10 to 15 minutes or until the mixture is bubbly and golden.
How can I get a golden crust on top?
Place the casserole under the broiler for 1 to 2 minutes after baking.
What is a recommended garnish for this dish?
A vibrant pea puree is suggested for a visually stunning and flavorful presentation.
Can this be served in individual portions?
Yes, you can divide the chicken mixture among four individual casseroles instead of one large dish.
What type of butter should be used?
Use 4 tablespoons of unsalted butter.
Should the chicken be seasoned before poaching?
Yes, season the chicken breasts with salt and pepper before adding them to the boiling poaching liquid.
How many servings does this recipe provide?
While not explicitly stated, the recipe suggests it can be divided into four individual casseroles.
What tags describe this recipe?
Common tags include chicken, casserole, hash, comfort food, creamy, and gourmet.
Is the flour cooked before adding liquid?
Yes, the flour and butter mixture (roux) should be cooked for 3 to 5 minutes to remove the raw flour taste.
What is the texture of the chicken after poaching?
The chicken should be cooked through but still tender.
What is the final step before serving?
Garnish with pea puree and serve the dish hot.