INGREDIENTS

INSTRUCTIONS

In a kettle combine the chicken with enough salted water to cover it
by 2 inches, bring the water to a boil, and simmer the chicken for 20
minutes, or until it is tender. Let the chicken cool in the broth,
separate the meat from the skin and bones, returning the skin and
bones to the broth, and cut the meat into strips, reserving it.
Simmer the broth until it is reduced by half, strain it through a
fine sieve, discarding the solids and skimming the fat, and boil it
until it is reduced to about 2 cups.
While the broth is reducing, in a large saucepan cook the mushrooms
in 2 tablespoons of the butter over moderately low heat, stirring,
until they are softened. In a kettle of boiling salted water boil the
spaghetti until it is al dente and drain it well. In a saucepan melt
the remaining 3 tablespoons butter over moderately low heat, add the
flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced
broth, the cream, and the Sherry, bring the sauce to a boil,
whisking, and simmer it for 5 minutes. Season the sauce with the
nutmeg and salt and pepper. Stir half the sauce into the mushrooms
with the spaghetti and transfer the mixture to a well-buttered 2
1/2-quart baking dish, making a well in the center. Add the reserved
chicken to the remaining sauce, combine the mixture well, and
transfer it to the center of the spaghetti mixture. Sprinkle the
mixture with the Parmesan and bake it in the middle of a preheated
350F. oven for 25 to 30 minutes, or until it is pale golden.
Serves 4.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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