Sunday, 8 December 2013

Chicken Tetrazzini

Chicken Tetrazzini - a recipe by Rachael Ray 

  • Salt
  • small head cauliflower
  • 250 grams extra-wide egg noodles
  • 8 tablespoons butter
  • 250 grams assorted fresh mushrooms or white mushrooms, sliced
  • cloves garlic, finely chopped
  • large or 2 medium onions, finely chopped
  • tablespoons all-purpose flour
  • 1/2 cup dry sherry (I didn't use this as I didn't have any)
  • cups chicken stock
  • cup cream
  • Freshly ground pepper
  • Freshly grated nutmeg (I didn't use this, whoops)
  • to 4 cups shredded Poached Chicken Breasts, (recipe follows)
  • cup panko breadcrumbs
  • cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley


  • whole bone-in, skin-on chicken breasts (I used 2 skinless, boneless breasts)
  • tablespoon whole black peppercorns
  • cloves garlic, smashed (I used 4)
  • large bay leaves (I only had 1 so just used that)
  • carrots, coarsely chopped (I didn't have any)
  • 1 Lemon, sliced into quarters
  • Herb bundle (I used rosemary, thyme, sage and oregano)
  • Salt

Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, lemons and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock.  Shred the meat using your hands or 2 forks.

Preheat the oven to 200 degrees Celsius.

Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. 

Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain

Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. 

Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the cream. Season with salt, pepper and a few grates of nutmeg

Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish

Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates.