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Ingredients
- 4 lb chicken, cut in pcs
- 1/2 lb mushrooms, thinly sliced
- 5 Tbsp. unsalted butter
- 1/2 lb spaghetti
- 2 Tbsp. flour
- 1 c. heavy cream
- 3 Tbsp. medium dry sherry nutmeg to taste
- 1/2 c. parmesan cheese, grated
Directions
- In a kettle, combine the chicken with sufficient salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 min or possibly till it is tender. Let chicken cold 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. Simmer the broth till it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock till it is reduced to about 2 c..
- Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, till they are softened. In a kettle of boiling salted water, cook spaghetti till it is al dente. Drain it well. In a saucepan heat remaining butter over mod-low heat. Add in flour and cook the roux, stirring, for 3 min. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 min. Season with nutmeg and salt and pepper to taste.
- Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-quart. baking dish, making a well in the center. Add in the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 min or possibly till pale golden brown in color. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 1184 | |
| Calories from Fat 684 | 58% |
| Total Fat 76.61g | 96% |
| Saturated Fat 31.67g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 427mg | 18% |
| Potassium 931mg | 27% |
| Total Carbs 48.48g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.59g | 2% |
| Protein 72.44g | 116% |
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