Ingredients
- Poached Chicken:
- 1/4 cup plus 1 tablespoon unsalted butter
- 2 large shallots minced
- 6 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 3-3/4 cups chicken broth
- 6 springs plus 1 tablespoons minced flat-leaf parsley
- 1 sprig fresh thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1/2 lb. shitake mushrooms trimmed and cut into 1/2” slices
- 1/2 cup heavy cream
- 4 cups cubed poached chicken
- 1 tablespoon snipped fresh chives
- 10 springs parsley
- 2 sprigs fresh thyme
- 1 small onion halved
- 1 small carrot halved
- 1 stalk celery halved
- 3 lbs. chicken breast halves on the bone and fat trimmed
- 5-6 cups chicken broth
Preparation
Step 1
In large saucepan over medium heat, melt 1/4 cup of butter and saute the shallots until softened, about 4-5 minutes. Sprinkle in flour, and cook stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add parsley and thyme sprigs, lower heat to maintain a gentle simmer. Cook sauce for 30 minutes, stirring frequently.
Meanwhile, heat remaining butter in large skillet over medium high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with salt, pepper, cayenne, and nutmeg. Whisk in heavy cream. Add minced parsley, chicken and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper.
Poached Chicken:
Put parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with broth, and bring just to a boil. Lower heat to very low and cover. Poach chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Stain the broth and store, covered, in refrigerator for 3 days or freeze for later use.