Behind the Dish: Chicken Tetrazzini

Chicken TetrazziniToday we think of Chicken Tetrazzini as a rather common dish, but it wasn’t named after a common person, or so the story goes. There was once a trend for naming culinary creations after celebrities, and Chicken Tetrazzini, we are told, was named to honor the Italian opera singer Luisa Tetrazzini, “The Florentine Nightingale,” star of the San Francisco Opera. Although there are many variations on the recipe, the common elements are chicken, a butter-cream-Parmesan cheese sauce flavored with wine and vegetables, spaghetti and a grated Parmesan topping.

Most people have eaten Chicken Tetrazzini at some point, but have you ever eaten James Beard’s recipe for Chicken Tetrazzini? Chances are you haven’t — and you’ve never had it quite the way we’re cooking it for tonight.

Beard’s recipe calls for chicken, sweet red peppers, butter, flour, chicken broth, heavy cream, black pepper, Tabasco sauce, sherry, spaghetti, bread crumbs and grated Parmesan cheese. We’re using close to the same ingredients, with a combination of white and dark meat chicken, but we’re roasting the sweet red peppers for extra flavor, adding roasted garlic, and substituting Sriracha hot sauce — the popular chili sauce most often found on the tabletops of Chinese and other Asian restaurants — for the Tabasco and Marsala wine for the sherry. The bread crumbs topping our tetrazzini are a combination of regular and Japanese panko bread crumbs for extra crispness.

This isn’t your old school cafeteria’s Chicken Tetrazzini — as you will find out when you taste it! You get crisp, creamy and just a little spicy in the same dish — definitely uncommon.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s