Gourmet's
Chicken
Tetrazzini
-
serves
4
4
pounds
Chicken
cut
in
pieces
1
cup
Heavy
cream
1/2
pound
Mushrooms
thinly
sliced
3
tbsp
Medium
dry
sherry
5
tbsp
Unsalted
butter
Nutmeg
to
taste
1/2
pound
Spaghetti
1/2
cup
Parmesan
cheese
grated
2
tbsp
Flour
In
a
kettle,
combine
the
chicken
with
enough
salted
water
to
cover
it
by
2
inches.
Bring
water
to
a
boil,
and
simmer
the
chicken
for
20
minutes
or
until
it
is
tender.
Let
chicken
cool
in
the
broth,
separate
the
meat
from
the
skin
and
bones,
returning
the
skin
and
bones
to
the
broth.
Cut
the
meat
into
strips
and
reserve.
Simmer
the
broth
until
it
is
reduced
by
half,
strain
through
a
fine
sieve,
discarding
the
solids.
Skim
off
fat.
Boil
the
stock
until
it
is
reduced
to
about
2
cups.
Meanwhile,
in
a
large
saucepan,
cook
the
mushrooms
in
2
Tbsp
butter
over
mod-low
heat,
stirring,
until
they
are
softened.
In
a
kettle
of
boiling
salted
water,
cook
spaghetti
until
it
is
al
dente.
Drain
it
well.
In
a
saucepan
melt
remaining
butter
over
mod-low
heat.
Add
flour
and
cook
the
roux,
stirring,
for
3
minutes.
Whisk
in
the
reserved
broth,
cream
and
Sherry.
Bring
the
sauce
to
a
boil,
whisking,
and
simmer
it
for
5
minutes.
Season
with
nutmeg
and
salt
and
pepper
to
taste.
Stir
half
into
the
mushrooms
with
the
spaghetti
and
transfer
it
to
a
well-buttered
2-1/2-qt.
baking
dish,
making
a
well
in
the
center.
Add
the
turkey
meat
to
the
remaining
sauce,
combine
well.
Spoon
this
into
the
center
of
the
spaghetti
and
sprinkle
with
Parmesan
cheese.
Bake
in
the
middle
of
a
preheated
350f
oven
for
25-30
minutes
or
until
pale
golden
in
color.
Serve
immediately.
Submitted By (Miki)
Print this recipe
