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Chicken Tetrazzini
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Reviews
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By:
Nell Lawless
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Chicken Tetrazzini Recipe braises a whole chicken with white wine, carrots, chopped onion, parsley and thyme then sauces with butter, flour, chicken stock, light cream and Parmesan cheese and then bakes all over macaroni .
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INGREDIENTS
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1 (3 pound) broiler chicken
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2 cups water
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1 cup dry white wine
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2 carrots, cubed
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1 medium finely chopped
onion
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2 parsley stalks
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1/2 teaspoon thyme
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1 1/2 teaspoons salt
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4 tablespoons butter
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5 tablespoons flour
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3 cups chicken stock
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4 ounces light cream
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6 ounces grated Parmesan cheese
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1 cup sliced mushrooms
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8 ounces ribbon macaroni
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DIRECTIONS
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1:
Place chicken in a casserole. Add water, wine, carrots, onion, parsley, thyme and salt. Bring to a boil, skim and let boil gently for about 40 minutes with casserole covered. Strain the stock and save. Skin and bone the chicken when cold. Cut the meat in
slices.
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2:
Melt 3 tablespoons butter in a saucepan. Add the flour and stir. Add in turns 3 cups stock. Add the cream and heat for about 5 minutes. Stir in the Parmesan cheese, but save
some for the top. Preheat the oven to 350°F.
Melt the rest of the butter in a frying pan and brown the mushrooms lightly.
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3:
Bring 2 quarts of water with 3 teaspoons salt to a boil. Add the ribbon macaroni and boil until just soft, but no more. Wash the macaroni and drain.
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4:
Mix mushrooms and macaroni and place at the bottom of a large ovenproof dish. Put the chicken on top. Pour on the sauce. Sprinkle with the remaining cheese. Bake in the oven for about 15 minutes.
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