| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
White- or red-skinned potatoes; peeled, quartered |
|
|
; lengthwise |
| 1 |
|
Butternut squash; peeled, halved, |
|
|
; seeded, each half |
|
|
; cut lengthwise into |
|
|
; 3 pieces (1 |
|
|
; 1/2-pound) |
| 3 |
tb |
Butter |
| 3 |
|
Onions; chopped |
| 3/4 |
lb |
Skinless boneless chicken thighs; cut into 3/4-inch |
|
|
; pieces |
| 3/4 |
lb |
Skinless boneless chicken breasts; cut into 3/4-inch |
|
|
; pieces |
| 2 |
pk |
Frozen artichoke hearts; cooked according to |
|
|
; package directions |
|
|
; (9-ounce) |
| 1 |
c |
Whipping cream |
| 1 |
c |
Freshly grated Parmesan cheese; (about 3 ounces) |
| 2 |
tb |
Chopped fresh tarragon or 2 teaspoons |
|
|
; dried |
|
|
Fresh tarragon sprigs; (optional) |
INSTRUCTIONS
Cook potatoes and squash in large pot of boiling water until almost
tender, about 12 minutes. Drain and cool slightly. Cut vegetables
into 3/4-inch dice. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Divide butter between 2 heavy large skillets and melt over medium
heat. Divide onions between skillets and cook until golden brown,
stirring occasionally, about 10 minutes. Increase heat to high.
Divide chicken, potatoes and squash between skillets and cook until
vegetables are golden brown, stirring frequently, about 6 minutes.
Divide artichoke hearts, cream, Parmesan and 2 tablespoons tarragon
between skillets. Boil until cream thickens and coats hash well and
chicken is cooked through, stirring frequently, about 3 minutes.
Season to taste with salt and pepper. Garnish hash with tarragon
sprigs, if desired, and serve.
Serves 6.
Bon Appetit March 1994
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