Ultimate Chicken Hash

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter, unsalted
• 2 tablespoons plain flour, plus
• 2 teaspoons plain flour
• 1 1/4 cups chicken stock, homemade or bought (i use a salt-reduced store brand)
• 2 tablespoons dry sherry
• 2 cups cooked chicken, cut into 1 inch cubes
• 1 onion, sliced thinly
• 2/3 cup cream
• 2 egg yolks
• 2 tablespoons freshly grated parmesan cheese
• black pepper (use if you don’t want the specks)
• salt, to taste
• parsley, for garnish (optional)

Recipe

• 1 melt 4 teaspoons butter over a low heat in a heavy pan.
• 2 once melted, stir in 2 tablespoons flour and cook out for 2 minutes.
• 3 whisk in the stock and continue whisking until thick which will take about 5 minutes.
• 4 add the sherry and a ¼ teaspoon salt; stir in the chicken.
• 5 spoon the mixture into a shallow serving dish and keep warm.
• 6 melt 2 teaspoons of butter in a small pan and cook the onions for 5 minutes; add the remaining 2 teaspoons of flour and cook for 2 minutes, stirring constantly.
• 7 whisk in the salt and pepper to taste, and cook until thickened which will take about 4 minutes.
• 8 remove from heat.
• 9 preheat broiler.
• 10 beat egg yolks, whisk in ¼ cup of the hot sauce, then whisk this mixture back into the remaining sauce.
• 11 cook this mixture, stirring constantly over a low heat, until thickened, about 2-4 minutes.
• 12 do not let the mixture boil.
• 13 stir in the parmesan, and then pour the sauce over the warm chicken.
• 14 grill (broil) until the top is slightly brown and bubbly.
• 15 garnish with parsley if desired.