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CHICKEN - PAN FRY - Chicken Hash a la Ritz
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Chicken Hash a la Ritz From Northwest Magazine March 12, 1989 (This old-fashioned recipe for chicken hash was a specialty of Louis Diat, who was the head chef at New York's old Ritz Carlton Hotel) | |
3 cups | boneless chicken, chopped or sliced into 1/2 inch thick shreds |
1 cup | light cream |
half and half | |
For the sauce: | |
2 tablespoons | unsalted butter |
2 tablespoons | flour |
2 cups | milk |
1/2 cup | heavy whipping cream |
Salt | |
freshly ground black pepper to taste | |
1 beaten egg yolk mixed with 1 tablespoon heavy cream | |
2 tablespoons | heavy cream, whipped until stiff |
Place the chicken in a heavy bottom saucepan and add to it the one cup of light cream. Cook over medium heat, uncovered, until the cream is reduced to 1/2 cup, about 10 minutes.
In the meantime make the sauce:
Melt the butter in a small sauce pan placed over medium heat. When melted, add the flour and stir continuously to combine. Keep stirring and cooking until the flour starts to turn golden in color. Do not let it darken. Immediately add 2 cups of milk and whisk. Cook over medium heat, whisking frequently, until the sauce is reduced to about 1 cup. Then add the 1/2 cup of heavy cream
To create the finished hash:
Add 1 cup of the sauce to the chicken and season with salt and pepper. Place the hash in an ovenproof serving dish. Add the beaten egg yolk with the 1 tablespoon of heavy cream to the remaining sauce and whisk to combine. Then gently fold in the 2 tablespoons of whipped heavy cream. Spread the sauce evenly over the chicken hash and run the dish under the broiler to brown the top. Serve immediately, accompanied by a good Chardonnay or Pinot Noir!
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