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Spicy Chicken Hash
For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender
and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish
For the sauce, melt the butter in a saucepan over moderate heat. Stir in the
flour and cook 3 minutes, stirring frequently. Add the milk, chicken broth,
cayenne, salt, and pepper and bring to a simmer. Cook for 5 minutes, stirring
frequently.
For the hash, melt the butter in a large skillet over moderate heat. Saute the
onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley,
salt, and pepper and cook an additional 10 minutes. Add the potatoes, chicken,
and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated
400F (200C) oven for 30 to 40 minutes, until it is bubbling and the top is
golden brown. Garnish with chopped chives.
Makes 4 to 6 servings
AUTHOR: SugarBear
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