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Fredericksburg Winery Cord's Chicken Hash Recipe

   
 

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     Fredericksburg Winery Cord's Chicken Hash

Category   Salads - Soups - Sidedishes
Sub Category   None
Wine/Beverage
Recommendations
  FBG Rain Lily-Vintners Cuvee, Corderillas or F &N

Ingredients
Chicken Hash- 1 cup bechamel sauce (see recipe below)
1/2 cup light cream
1/4 cu Fredericksburg's Corderillas white wine
2 cups cooked white chicken meat- diced
2 eggs
salt & pepper to taste
Bechamel Sauce- 2 cups milk
2 tbls butter
 
2 tbls flour
1/4 tsp white pepper
dash of Tobasco & Worcestershire sauce

Instructions
Bechamel Sauce- Scald milk. Melt butter in a sauce pan. Add the flour, stirring with a whisk for a few minutes until smooth. Gradually stir in milk and continue to whisk until thickened. Season with pepper, Tabasco and the Worcestershire Sauce. Makes about 1˝ Cups.
Chicken Hash- In a sauce pan combine the béchamel sauce and the cream, whipping with a whisk until fluffy. Add the Corderillas white wine and mix well. Stir in chicken. Cook over low heat until mixture is hot. Season with salt and pepper. Stir in egg yolks, blending well with a spoon. Serve over wild rice, baked potato shell or use as stuffing for omelets or crepes.


Originally Submitted
9/30/2009





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