Welsh Family Kitchen

Chicken Tetrazzini This recipe feeds 6-8. Ingredients: 7 T Butter 2 T olive oil 1 Roasting Chicken 1 3/4 t Salt 3/4 t Black Pepper, Freshly Ground 1 lb. Mushrooms, white sliced 1 Large onion, finely chopped 1 T Garlic, minced 1 t Thyme 1/2 Cup Dry white wine 1/3 Cup Flour 4 Cups 1/2 & 1/2 1 Cup Heavy whipping cream 1 Cup Chicken broth dash cayenne pepper 1/8 t Nutmeg, ground 12 oz. Linguine 3/4 Cup Peas, frozen 1/4 Cup Italian parsley, chopped 1 Cup Parmesan, grated 1/4 Cup Italian-style breadcrumbs Procedures: Stew the chicken and cut into bite-sized pieces in a large bowl. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Add 1 tablespoon each of butter and oil to a large pan. Add the mushrooms and sauté over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, salt, and pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Add the cayenne pepper. Cook the pasta per package directions, al dente and drain. Add the linguine, sauce, peas, and parsley to the chicken mixture and toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta and dot with the remaining 3 tablespoons of butter. Bake, at 450o, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. Notes: 2024-01-02: Made for the Payne’s visit and served with, zucchini gratin, garlic bread, a salad and a bottle of Relax 2021 Riesling. 2022-04-18: We used 2 packs of mixed chicken and froze several containers for future use. 2021-07-07: We used 1 box of chicken broth (32oz), with 1 cup in the sauce and the rest in the pasta water. Three pints went to the freezer. 2018-12-29: Made with stewed chicken from the freezer; sherry omitted. 2014-10-22: We made a batch, with thin spaghetti, for us and a larger one for the freezer. 02/12/2024