Chicken Tetrazzini From The New York Timescarrie Sheridan Recipes

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CHICKEN TETRAZZINI



Chicken Tetrazzini image

Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction.

Provided by Sam Sifton

Categories     dinner, for two, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 ounce dried porcini mushrooms
4 medium-size poblano peppers
5 dried guajillo chiles, ends snipped and seeds discarded
1 1/2 cups chicken stock, homemade or low-sodium
1 1/2 cups whole milk
3 cloves garlic, peeled and thinly sliced
1 medium-size shallot, peeled and thinly sliced
8 ounces Cheddar cheese, grated
1 pound spaghetti
1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
1 lemon, juiced
Kosher salt and freshly ground black pepper to taste
1/4 cup parsley, roughly chopped, optional

Steps:

  • Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
  • Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
  • Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
  • Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
  • Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
  • Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.

Nutrition Facts : @context http, Calories 649, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN



Chicken Tetrazzini from the New York Times/Carrie Sheridan image

This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe

Provided by carrie sheridan

Categories     One Dish Meal

Time 5h

Yield 6 serving(s)

Number Of Ingredients 19

5 lbs stewing chicken, cut into serving pieces
1 onion, studded with 2
clove
2 stalks celery & leaves
salt
1/2 bay leaf
1 carrot
3 cups water
4 tablespoons butter
1/4 cup flour
1/2 lb mushroom, sliced
1 egg yolk, slightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8 ounce) package spaghetti noodles
2 tablespoons grated parmesan cheese
1 teaspoon butter
toasted almond (optional)
Tabasco sauce (optional)

Steps:

  • In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
  • Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
  • Remove the chicken from the broth and let cool.
  • Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
  • Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
  • Add the flour and salt to taste, stirring with a wire whisk until blended.
  • Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  • If desired, season with tabasco sauce.
  • In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
  • To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
  • Cook, stirring until heated through.
  • DO NOT LET BOIL.
  • Cook the spaghetti according to package directions.
  • Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
  • Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  • If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
  • You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

Nutrition Facts : Calories 870.1, Fat 57.6, SaturatedFat 19.7, Cholesterol 216.5, Sodium 289.6, Carbohydrate 37.2, Fiber 2.5, Sugar 3.4, Protein 48

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Categories     Milk/Cream     Wine     Chicken     Mushroom     Pasta     Thanksgiving     Parmesan     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 9

a 4-pound chicken, cut into 8 pieces
1/2 pound mushrooms, sliced thin
5 tablespoons unsalted butter
1/2 pound spaghetti
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry Sherry
freshly grated nutmeg to taste
1/2 cup freshly grated Parmesan

Steps:

  • In a kettle combine the chicken with enough salted water to cover it by 2 inches, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is tender. Let the chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth, and cut the meat into strips, reserving it. Simmer the broth until it is reduced by half, strain it through a fine sieve, discarding the solids and skimming the fat, and boil it until it is reduced to about 2 cups.
  • While the broth is reducing, in a large saucepan cook the mushrooms in 2 tablespoons of the butter over moderately low heat, stirring, until they are softened. In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. In a saucepan melt the remaining 3 tablespoons butter over moderately low heat, add the flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced broth, the cream, and the Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season the sauce with the nutmeg and salt and pepper. Stir half the sauce into the mushrooms with the spaghetti and transfer the mixture to a well-buttered 2 1/2-quart baking dish, making a well in the center. Add the reserved chicken to the remaining sauce, combine the mixture well, and transfer it to the center of the spaghetti mixture. Sprinkle the mixture with the Parmesan and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it is pale golden.

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Categories     Chicken     Mushroom     Pasta     Bake     Super Bowl     Kid-Friendly     Parmesan     Fall     Potluck     Gourmet     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
4 cups low-sodium chicken broth
1 carrot, thinly sliced
1 medium onion, coarsely chopped
2 celery ribs, cut into 1-inch pieces
2 garlic cloves, smashed
5 whole black peppercorns
1 Turkish or 1/2 California bay leaf
2 whole cloves
3/4 stick (6 tablespoons) unsalted butter
3/4 pound mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry Sherry
2 tablespoons truffle butter* (optional)
1/2 lb spaghetti
2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces
1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
  • Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
  • Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
  • Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
  • Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
  • Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
  • Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
  • Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
  • *Available at some specialty foods shops and D'Artagnan (800-327-8246).

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