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Jimmy Schmidt's Chicken Morel Hash Re: Jimmy Schmidt's Chicken Morel Hash From: Dewey Date: 5/20/2023, 8:39 AM To: Phaedrus On 5/19/2023 4:22 PM, Dewey wrote: HELP! I know I used to have the recipe for Jimmy Schmidt's great London Chop House chicken morel hash but I have lost it. Can you find it? Thanks,Dewey Hello Dewey, Sorry, I cannot find any recipe at all that is called "chicken morel hash", nor could I find a "chicken hash" recipe with morel mushrooms. There are scans of a lot of London Chop House menus from many decades on these pages, but none of them has "chicken hash" or "chicken morel hash" listed: CIA Digital Collections MenuPix Sirved Detroit Historical 1 Detroit Historical 2 Jimmy Schmidt has a website called "one mad chef" here: One Mad Chef There is no mention of a chicken hash dish on it, nor is there any "chicken hash" or "chicken morel hash" dish mentioned anywhere on the web in connection with Chef Jimmy Schmidt or London Chop House. Schmidt has authored or co-authored several cookbooks. See: Jimmy Schmidt's Cookbooks Perhaps the recipe is in one of them. Where did you get the recipe? Phaed Subject: Chicken Hash with Morels from Cooking for all Season From: Janet Date: 6/9/2023, 8:55 AM To: phaedrus@hungrybrowser.com Hi This recipe was in the book "Cooking for All Seasons" and has morels (or button mushrooms) as an ingredient Chicken Hash with Morels from "Cooking for All Seasons" by Jimmy Schmidt (Scanned recipe transcribed.) Chicken Hash with Artichokes and Mushrooms "This style is chunkier compared to the traditional ground-pancake style. It's a great way to use leftover cooked chicken or turkey. A hash after the holidays is wonderful. Simply add the cooked meat to the sauce at the end to warm." 1 pound baby artichokes, maximum 2 inches in diameter 3 quarts Poultry Stock (see page 63 in book) 3 1/4 pounds boneless chicken breasts 1/2 cup corn oil 2 cups 1/2-inch-cubed peeled baking potatoes 4 tablespoons (1/2 stick) unsalted butter 2 cups 3/4-inch pieces stemmed morel or button mushrooms 1 1/2 cups Crème Fraîche (see page 65 in book), plus a little extra for garnish 6 tablespoons cream sherry 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup minced fresh parsley 8 sprigs fresh parsley for garnish Cook the artichokes in a large nonaluminum pot of boiling water until tender, testing for doneness by inserting a skewer, about 10 minutes. Drain, rinse under cold water, and drain well. Discard the tough outer leaves, trim off any dark skin, and quarter each artichoke. Remove any choke, using a teaspoon. In a large saucepan, bring the stock to a simmer, then add the chicken. Adjust the heat so the liquid barely simmers. Cook until the chicken is opaque on the outside and just pink inside, 4 to 10 minutes, depending on size. Using a slotted spoon, transfer the chicken to a plate, and let cool completely. Simmer the stock until reduced to 1 cup, about 40 minutes. Discard the chicken skin and cut the meat into 3/4-inch pieces. In a large, heavy skillet, heat the oil over medium-high. Add the potatoes and cook until light brown, stirring frequently, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper toweling to drain. Reserve the oil in the skillet. Melt the butter in another large, heavy skillet over high heat, then add the onion and mushrooms. Cook until light brown, stirring frequently, about 8 minutes. Transfer the onion and mushrooms to a bowl. Add the artichokes and reduced stock to the skillet. Simmer until the liquid coats artichokes, about 5 minutes. Add the Crème Fraîche, sherry, salt, and pepper, and simmer for 5 minutes. Add the mushrooms and onions and simmer until the sauce thickens slightly, stirring occasionally, about 8 minutes. Add the chicken and stir until heated. Meanwhile, reheat the oil in the skillet over medium-high heat. Add the potatoes and stir until crisp and tender, about 4 minutes. Drain on paper toweling. Add the potatoes and minced parsley to the chicken mixture simmering until the sauce coats the hash, 1 to 2 minutes. Spoon onto serving plates and garnish with sprigs of parsley. and a dollop of Crème Fraîche. Cooking Note: "Avoid using aluminum pots with artichokes or you will end up with aluminum-flavored artichokes." Makes 5 servings. ---------------------------------------------------- Hi Phaed: That's it! Thank you! Dewey Many thanks to Janet!