Creamed Chicken Hash

Ingredients

• 3 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 tbsp all-purpose flour
• 1 1/2 cups chicken stock
• 3/4 cup heavy cream
• 3 cups cooked chicken, cut into 1/2-inch dice (about 1 lb)
• 2 tbsp dry sherry
• 1/2 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 1/8 tsp freshly grated nutmeg
• 1/3 cup grated Parmesan cheese
• 4 slices white bread, toasted and cut into triangles

Before you cook

• Chop the onion finely.
• Cut the cooked chicken into half-inch dice.
• Toast the bread and cut each slice into triangles.
• Set an oven rack about 6 inches below the broiler and turn the broiler to high.

Steps

1. Melt the butter in a 10-inch broiler-safe skillet over medium heat.
2. Add the onion and cook 4 minutes, until soft and translucent but not browned.
3. Sprinkle in the flour and stir constantly for 2 minutes, keeping the roux pale.
4. Pour in the chicken stock in a steady stream while whisking, and keep whisking until smooth.
5. Simmer 4 minutes, until the sauce thickens enough to coat a spoon.
6. Pour in the cream and bring the sauce back to a bare simmer.
7. Add the diced chicken, sherry, salt, pepper and nutmeg and fold gently.
8. Cook 3 minutes, until the chicken is heated through and the sauce clings to it.
9. Smooth the top and scatter the Parmesan evenly over the surface.
10. Slide the skillet under the broiler for 3 to 4 minutes, watching it the whole time, until the top is blistered and browned in spots.
11. Spoon the hash over the toast points and serve at once.