Ingredients: |
Ingredients: 1 four pound chicken
chicken stock or water
1 carrot, peeled and sliced
2 ribs celery, broken in half
1 small onion stuck with 2 cloves
12 peppercorns
1 1/2 cup tomato sauce (recipe follows)
4 T. butter
1/4 cup flour
salt and freshly ground black pepper
3/4 cup heavy cream
dash Tabasco sauce
1/2 pound broad egg noodles
3 T. chopped shives
1 egg yolk
3/4 cup freshly grated Parmesan cheese
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Directions: |
Directions:Place the chicken in a stock pot and add stock or water to cover. Add carrots, celery, onion and peppercorns. Bring to a boil and simmer until chicken is tender, about 45 minutes. While the chicken is simmering prepare the following tomato sauce:
2 large ripe tomatoes
3 T. butter
3 T. finely chopped onion
salt and pepper
1/2 bay leaf
2 sprigs fresh thyme
Spear the stem end of the tomatoes with a two pronged fork and dip them into boiling water for about 30 seconds. Remove the skin from each. Chop the tomatoes. Melt butter in a saucepan and add the onion. Cook until the onion is soft. Add the tomatoes and the other ingredients and simmer for 5 minutes. Discard the thyme sprigs and the bay leaf.
Remove the chicken and continue boiling the broth until it si reduced to 2 cups. Strain and reseve. Once cool, remove the chicken from the bones and cut into strips. Melt 2 T. butter and add the flour. Cook for a minute or two then blend the 2 cups of chicken broth with a whisk. When well blended and smooth, simmer over low heat, stirring occasionally, for 30 minutes.
This is called a veloute. Heat the oven to 350 degrees. Melt the 1 T. butter in a skillet and add the strips of chicken. Season with salt and pepper. Add half a cup of cream and the veloute as well as a touch of Tabasco sauce. Stir well and remove from the heat. Cook noodles in boiling, salted water until they are just tender. Drain and rinse with cold water. Heat the remaining T. of butter and toss cooked egg noodles in it. Generouslybutter a casserole dish and add noodles, then layer the tomato sauce. Sprinkle with chives and add the chicken in veloute. Blend the remaining cream and the egg yolk. Heat but do not boil. Spread this mixture over the chicken layer and then top with the Parmesan cheese. Bake 30 to 45 minutes at 350 degrees until golden brown.
Makes 6 servings.
Note: The casserole can completely prepared up to the final baking a day ahead. Add 15 minutes to the cooking time. The dish can also be double or tripled. |
This recipe for Chicken with Noodles Parisan is from