Directions:
- Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
- Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
- Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
- Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
- Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
- Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
- Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
- Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
- *Available at some specialty foods shops and D'Artagnan (800-327-8246).
- Cooks' notes: ·Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using. ·Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 717.21 Kcal (3003 kJ) | ||
| Calories from fat | 311.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.59g | 53% | |
|---|---|---|---|
| Cholesterol | 207.01mg | 69% | |
| Sodium | 1991.28mg | 83% | |
| Potassium | 1418.48mg | 30% | |
| Total Carbs | 45.5g | 15% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 58.73g | 117% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.9mg | 16% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 118.64 Kcal (497 kJ) | ||
| Calories from fat | 51.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 53% | |
|---|---|---|---|
| Cholesterol | 34.24mg | 69% | |
| Sodium | 329.4mg | 83% | |
| Potassium | 234.65mg | 30% | |
| Total Carbs | 7.53g | 15% | |
| Sugars | 0.9g | 22% | |
| Dietary Fiber | 0.48g | 12% | |
| Protein | 9.71g | 117% | |
| Vitamin C | 1.3mg | 13% | |
| Iron | 0.5mg | 16% | |
| Calcium | 14.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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