21 Club Creamy Chicken Hash
I love visiting iconic New York Restaurants….21 Club is one of my parents’ favorites. When they are in from Florida we have to visit at least once a year. It brings back so many special memories for them, especially my mom who use to go there with her dad. The last time I was there, I really started to think about this iconic historic spot. What was it that kept people coming back? It’s such a special occasion restaurant. The incredible Bar Room decorated with hanging toys (in which, Salvatore Ferragamo, Bill Clinton, Cartier, Willie Mays and so many more have had a hand in decorating) plays an important part of NY history. But is has to also be the incredible menu most especially the “21 classics”. One of my favorite dishes is the classic dish Creamy Chicken Hash. I like it without the bread or rice and extra spinach!! I am never really able to recreate this incredible dish at home but I can get pretty close!! Bon Appetit!!!
Ingredients:
1 ½ lbs skinless, boneless chicken breasts
salt and freshly ground pepper to taste
3 cups chicken stock
1 stick unsalted butter, softened
½ cup unbleached white flour
¼ cup dry sherry
¼ cup heavy cream
1 ½ lb grated gruyere
½ tsp fresh grated nutmeg
Method:
1. Season the chicken breasts with salt and pepper. Bring the chicken stock to a boil. Add the chicken breasts, and lower the heat to a simmer. Poach the chicken breasts 20 minutes or until fully cooked.
2. Remove the chicken from the poaching liquid and cool completely before cutting into one inch cubes. Reserve the liquid.
3. Combine the softened butter with the flour, kneading them together into a paste.
4. Return the reserved chicken stock to a boil, and using a wire whisk, add the flour/butter combination in one‐tablespoon increments.
5. Cook 5 minutes then add the sherry and cream.
6. Adjust the seasoning with salt and pepper. Whisk in the cheese and nutmeg. Remove from heat once cheese is melted.
7. Fold in diced chicken.
8. OPTIONAL CRUNCHY TOPPING: Top with additional cheese, and brown lightly under broiler.
9. Serve with spinach and wild rice. Many patrons prefer the hash served over white toast (no crust) instead of wild rice.
(adapted from the NYT)