Email to Cat      

Classic Chicken Hash

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Flavored boldly with shallots, rosemary, and sage, there's nothing boring about this chicken hash. This healthy hash, in which lean chicken has replaced red meat, is perfect for lunch or brunch, with poached eggs served on top."

List of Ingredients

â—¦ 1¾ pounds bone-in skin-on chicken breasts
â—¦ 2 cups chicken stock or broth
â—¦ 1 small yellow onion, sliced
â—¦ Kosher salt and freshly ground pepper
â—¦ 1½ pounds russet potatoes, scrubbed
â—¦ 7 tablespoons unsalted butter
â—¦ 1 red bell pepper, seeded and chopped
â—¦ 3 tablespoons minced shallots
â—¦ 3 tablespoons all-purpose flour
â—¦ 2 tablespoons heavy cream
â—¦ 2 teaspoons each: fresh rosemary and sage, minced
â—¦ Chopped fresh chives, for garnish


Recipe

In a large saucepan, combine the chicken, stock, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Add enough cold water to barely cover the chicken. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when pierced with a sharp knife, about 30 minutes. Transfer to a carving board and let stand until cool enough to handle. Strain the stock through a wire sieve and set aside 1½ cups. Save the remaining stock for another use. Remove and discard the skin and bones from the chicken. Cube the meat and transfer to a large bowl.

Meanwhile, put the potatoes in another saucepan and add enough salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a sharp knife, about 25 minutes. Drain and rinse under cold running water. Let the potatoes cool, then peel and cube. Add to the chicken.

In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the shallots and cook until tender, about 2 minutes more. Add to the chicken and potatoes.

In a saucepan, melt 3 tablespoons of the butter over medium-low heat. Whisk in the flour and let bubble for 1 minute without browning. Gradually whisk in the 1½ cups reserved stock, raise the heat to medium, and bring to a boil, whisking frequently. Reduce the heat to medium-low and cook, whisking frequently, until reduced by about one-third, 8 to 10 minutes. Stir in the cream. Add to the chicken mixture, along with the rosemary and sage, and stir well, breaking up the potatoes with the side of the spoon. Season with salt and pepper.

Add the remaining 2 tablespoons of butter to the frying pan and melt over medium-high heat. Add the chicken mixture, and press it into a flat disk with a metal spatula. Cook until browned and crusty, 4 to 5 minutes. Using the spatula, turn sections of the hash over (it should not remain whole), and press it down. Cook until the second side is browned, 4 to 5 minutes more. Serve at once, sprinkling each serving with chives.


Makes 4 to 6 servings