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Ingredients |
4 pounds Chicken cut in pieces
1 cup Heavy cream
1/2 pound Mushrooms thinly sliced
3 tbsp Medium dry sherry
5 tbsp Unsalted butter
Nutmeg to taste
1/2 pound Spaghetti
1/2 cup Parmesan cheese grated
2 tbsp Flour
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Method:
1.
In a kettle, combine the chicken with enough salted water
to cover it by 2 inches. Bring water to a boil, and simmer the chicken for
20 minutes or until it is tender. Let chicken cool in the broth, separate
the meat from the skin and bones, returning the skin and bones to the
broth. Cut the meat into strips and reserve.
2. Simmer the broth until it is reduced by half,
strain through a fine sieve, discarding the solids. Skim off fat. Boil the
stock until it is reduced to about 2 cups. |
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3. Meanwhile, in a large saucepan, cook the mushrooms
in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In
a kettle of boiling salted water, cook spaghetti until it is al dente.
Drain it well. In a saucepan melt remaining butter over mod-low heat. Add
flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved
broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer
it for 5 minutes. Season with nutmeg and salt and pepper to taste.
4. Stir half into the mushrooms with the spaghetti
and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in
the center.
5. Add the turkey meat to the remaining sauce,
combine well. Spoon this into the center of the spaghetti and sprinkle
with Parmesan cheese.
6. Bake in the middle of a preheated 350f
oven for 25-30 minutes or until pale golden in color. Serve immediately.
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