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<Recipe recipeId="67121" locale="en">
<RecipeHeader>
<RecipeTitle>CHICKEN - PAN FRY - Chicken Hash a la Ritz</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
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<IngredientList>
<IngredientText>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&apos;s old Ritz Carlton Hotel)</IngredientText>
<Ingredient id="956" quantity="3.0" unit="cups" comment="boneless" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="cups">3 cups</IngredientQuantity>
<IngredientItem>boneless chicken</IngredientItem>
<IngredientComment>chopped or sliced into 1/2 inch thick shreds</IngredientComment>
</Ingredient>
<Ingredient id="1751" quantity="1.0" unit="cup" comment="light" defaultState="true" weightGram="239.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>light cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="267" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>half and half</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>For the sauce:</IngredientText>
<Ingredient id="1759" quantity="2.0" unit="tablespoons" comment="unsalted" defaultState="true" weightGram="14.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="810" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="7.8124995" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1750" quantity="2.0" unit="cups" comment="" defaultState="true" weightGram="244.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="cups">2 cups</IngredientQuantity>
<IngredientItem>milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1971" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/2 cup</IngredientQuantity>
<IngredientItem>heavy whipping cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1973" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>freshly ground black pepper to taste</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1 beaten egg yolk mixed with 1 tablespoon heavy cream</IngredientText>
<Ingredient id="1971" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="15.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>heavy cream</IngredientItem>
<IngredientComment>whipped until stiff</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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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