Some dishes are nostalgic, and chicken tetrazzini always reminds me the restaurant where my Grandparents would go for the best Italian cooking.
Talouca, Illinois is a tiny town. The last census had the population around 1300, but if a restaurant in the middle of cornfields and highway can draw in a crowd, they must be doing something right.
If you have the opportunity to pass through and try Capponi's, I suggest the chicken tetrazzini.
If you can't make it out that way, I came across a recipe that is very similar in flavor and texture to what I remember eating at Capponi's from About.com.
There are a few adaptations to the original recipe such as cooking a whole chicken in order to get a juicier and more flavorful meat. We also added more flour to make the sauce because we like a thicker consistency to coat the noodles.
If you can't make it out that way, I came across a recipe that is very similar in flavor and texture to what I remember eating at Capponi's from About.com.
There are a few adaptations to the original recipe such as cooking a whole chicken in order to get a juicier and more flavorful meat. We also added more flour to make the sauce because we like a thicker consistency to coat the noodles.
This dish is so appetizing because he sherry adds the "it" flavor do the dish and the creamy sauce coats the spaghetti noodles. Most grocers carry a cooking sherry that is readily available. A great glass of wine and a crusty piece of bread with butter are all you need to compliment the perfect meal.
For Baking Chicken:
Typically, to make the baked chicken. Remember to remove the giblets inside the cavity. Rinse the cavity with warm water. Place breast side up in a shallow pan. An oval Pyrex casserole dish works nicely. Brush the chicken with melted butter and coat the skin thoroughly. Bake at 375 degrees 1 3/4 hours- 2 hours per 3 to 3 1/2 pounds. The skin will become brown and crispy. If the skin becomes brown quickly, lightly cover with foil and let the chicken continue to cook. To check for doneness, move the drumstick and see if it moves easily.
Wine Suggestions:
Rose' (Blush), Viognier (White), or Chianti (Red)
Serves 8
Ingredients:
3 to 4 Cups Cooked Chicken
8 oz fine spaghetti noodles
6 Tablespoons of butter
8 oz sliced mushrooms (I used portabella because I like the richer flavor)
1/4 Cup all purpose flour (we use 1/2 Cup)
Cup Half and Half
2 Cups Chicken broth (we combine left over chicken broth from the baked chicken with chicken stock)
1/4 C dry Sherry
1/3 C grated Parmesan Cheese
paprika, optional
Method:
Preheat oven to 425 degrees. Cook spaghetti noodles according to package directions. Meanwhile, in a skillet, melt 2 Tablespoons of butter over medium low heat and add mushrooms. Saute' until mushrooms are cooked through and golden in color.
In a saucepan melt 1/4 C butter, stir in flour until smooth. Add chicken broth and cream. Cook until the sauce is thickened. Add sherry.
In a casserole dish, layer cooked spaghetti noodles, chicken and pour the sauce over the top. Top with Parmesan cheese. (I like adding buttered bread crumbs on top)
Bake 15-20 minutes, until hot and bubbly.