Do you feel hungry? :) Rotisserie chicken week concludes with this recipe, which is the perfect dish to take to a potluck or big familyor a small army gathering. This recipe is halved from the original because, well, the original would feed a small army. People nowadays love it .
1/2 pound linguine
2 lbs (about 8) boneless, skinless chicken breast
1 onion, chopped
2 carrots, cut into strips
1 rib celery, chopped
4 cups chicken broth
1 cup water
1 tablespoon dried parsley
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 stick butter
2 egg yolks
1 cup whipping cream or half and half
1/2 cup sherry
1/2 cup Parmesan cheese, grated
2 tablespoons butter
Cook linguine according to package directions until al dente, approximately 8-10 minutes.
Meanwhile, place chicken breast, onion, carrot, celery, chicken broth, water, parsley, bay leaf, marjoram, thyme, salt, and pepper into large stock pot. Boil, uncovered, for 2o minutes, or until chicken is cooked and vegetables are tender.
Remove chicken with tongs or slotted spoon and set aside.
Strain the stock and vegetables in colander over a large bowl - saving the vegetables and the stock. Remove bay leaf from vegetables and discard.
In a small bowl, beat the egg yolks and cream together until well blended. Set aside.
Place a stick of butter into the stock pot and melt over medium heat. Stir in flour and whisk constantly for 3 minutes. Add four cups of the stock into the pot and whisk until smooth and thick.
Add one cup of the butter/chicken stock mixture to the cream/egg mixture - stirring to combine. (This will help the egg to mix evenly into the sauce without starting to cook). After adding in some of the hot mixture, add the cream/egg mixture into stock pot and whisk until almost boiling. Remove from heat.
Chop cooled chicken into bite sized pieces. Add chicken and vegetables into pot. Add sherry.
To assemble, butter a 9 x 13 casserole dish and add the cooked linguine. Pour chicken mixture on top. Using a fork, mix lightly so that the sauce falls down and in between the noodles. Sprinkle top with Parmesan cheese. Cut 2 tablespoons of butter into tiny pieces, and sprinkle over the top. This will give it a golden brown top.
Bake at 400 degrees for 15-20 minutes or until bubbly. Turn oven to broil. Broil for 3- 5 minutes, or until top is golden brown.
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