'21' Traditional Chicken Hash

by NYC Editor, 12/03/2008

 
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Restaurant: ‘21’ Club

One of the all time great comfort foods, Chicken Hash has been a staple at ‘21’ throughout the restaurant's history. The recipe has evolved over the years, from finely chopped chicken in a rich, heavy béchamel sauce to today's larger chunks of chicken in a lighter, Moray-style cream sauce.

Ingredients

1½ pounds skinless, boneless chicken breasts
Salt and freshly ground pepper
3 cups chicken stock
1 stick unsalted butter, softened
½ cup unbleached white flour
¼ cup dry sherry
¼ cup heavy cream
1½ pound grated Gruyère
½ teaspoon fresh grated nutmeg

Directions

  1. Season the chicken breasts with salt and pepper. In a saucepan, bring the chicken stock to a boil. Add the chicken breasts and lower the heat to a simmer. Poach the chicken breasts for 20 minutes, or until fully cooked.
  2. Remove the chicken from the poaching liquid and cook completely before cutting into 1-inch cubes. Reserve the liquid.
  3. Combined the softened butter with the flour, kneading them together into a paste.
  4. Return the reserved chicken stock to a boil, and, using a wire whisk, add the butter-flour mixture in 1-tablespoon increments.
  5. Cook for 5 minutes, then add the sherry and cream.
  6. Adjust the seasoning with salt and pepper. Whisk in the Gruyère cheese and nutmeg. Once the cheese has melted, remove the saucepan from the heat.
  7. Fold in the diced chicken.
  8. Optional crunchy topping: Top with additional cheese, and brown lightly under the broiler.
  9. Serve the chicken hash with spinach and wild rice. Many patrons prefer the hash served over crustless white toast instead of wild rice.

Seared Spinach

Ingredients

3 tablespoons olive oil
1 pound fresh spinach leaves, thoroughly washed and stems removed
Salt and freshly ground pepper to taste

Directions

  1. In a large skillet, heat the olive oil over medium heat. Add the spinach leaves and sear quickly on one side.
  2. Add salt and pepper.
  3. Toss with tongs or a spatula to cook the rest of the spinach until just wilted, but still bright green, 5 or 6 minutes.

Wild Rice

Ingredients

2 cups water
2 bay leaves
Salt and freshly ground pepper to taste
1 cup wild rice
1 tablespoon unsalted butter
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt

Directions

Combine the water, bay leaves and salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer and cook for 40 to 45 minutes.


THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

 

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