Ingredients
- 2 young chickens quartered
- salt to taste
- 1/2 lb mushrooms sliced
- 3 T butter
- 1/2 lb spaghetti
- 3 T butter
- 4 T flour
- 1 C heavy cream
- 1/4 C dry white wine like sherry or chardonnay
- S&P
- 1 t nutmeg
- 1/2 C grated parmesan cheese
Preparation
Step 1
Cover chickens with boiling water and simmer gently until the meat is tender. After the chickens have begun to simmer, salt the water to taste. Once cooked (165 degree internal temp) remove the chicken from the bones and return the bones and skin to the pot, return to a boil and simmer until only 2 C of the stock remain. Discard Skin and bones.
Saute the mushrooms in the butter over a low flame until they are soft and slightly browned.
Cook spaghetti in boiling salted water until just tender, drain and keep warm.
Melt 3 T butter and blend in flour. Stir in chicken broth and continue stirring until it is smooth and thickened. Stir in heavy cream and white wine, salt and pepper to taste, add nutmeg. Continue to cook for an additional 10 minutes stirring occasionally. Pour half of this mixture over the mushrooms and spaghetti and the other half over the chicken, stir both to allow the broth to warm the meat and pasta. Make a hole in the center of the pasta on a serving bowl and pour the chicken into the center and serve.