3-4 lb chicken, cut into pieces
1/2 pound mushrooms, sliced thin
5 tablespoons unsalted butter
1/2 pound spaghetti
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry sherry
freshly grated nutmeg to taste
1/2 cup freshly grated Parmesan
In a dutch oven, 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 350 deg. F. oven for 25 to 30 minutes, or until it
is pale golden. Serves 4.