1:28 PM 4/24/98
rfr fred towner

Chicken Big Mamou on Pasta 

             -----------PASTA------------
  6        qt    Hot water
  1/4      cup   Vegetable oil
  3        Tbsp  Salt
1 1/2    lb    Fresh spaghetti (1 lb dry)
           -------SEASONING MIX--------
2        tsp   Dried thyme leaves
1 1/4    tsp   Ground cayenne pepper
1        tsp   White pepper
3/4      tsp   Black pepper
1/2      tsp   Dried sweet basil leaves
           -----------SAUCE------------
1        lb    Unsalted butter plus
4        Tbsp  Unsalted butter
1        cup   Onions, chopped very fine
4        ea    Med. garlic cloves, peeled
2        tsp   Minced garlic
3 1/4    cup   RICH chicken stock (see note
2        Tbsp  Worcestershire sauce
1        Tbsp  Tabasco sauce + 1 teaspoon
2        cup   Tomato sauce (16 oz)
2        Tbsp  Sugar
2        cup   Green onions,chopped vy fine
           ---CHICKEN SEASONING MIX----
1 1/2    Tbsp  Salt
1 1/2    tsp   White pepper
1 1/2    tsp   Garlic powder
1 1/4    tsp   Ground cayenne pepper
1        tsp   Black pepper
1        tsp   Cumin (optional)
1/2      tsp   Dried sweet basil leaves
2        lb    Boneless chicken (see notes)


NOTE:  To make a Rich Chicken Stock strain the basic stock, then
continue simmering it until evaporation reduces the liquid by half.
For example, if the recipe calls for 1 cup Rich Stock, start it with
at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch
cubes. Directions: Place in the hot water, oil and salt in a large pot
over high heat; and cover and bring to a boil.  When water reaches a
rolling boil, add small amounts of spaghetti at a time to the pot,
breaking up oil patches as you drop the spaghetti in.  Return to
boiling and cook to al dente stage, do not over cook.(To test doneness
of spaghetti, cut a strand in half near the end of cooking time.  When
done, there should be only a speck of white in the center, less than
one-fourth the diameter of the strand.) Do not overcook.  During this
cooking time, use a wooden or spaghetti spoon to lift spaghetti out of
the water by spoonfuls and shake strands back into the boiling water.
(It may be an old wives' tale, but this procedure seems to enhance the
spaghetti's texture.)  Then immediately drain spaghetti into a
collander; stop cooking process by running cold water over strands.
(If you used dry spaghetti, first rinse with hot water to wash off
starch.)  After the pasta has cooled thoroughly, about 2 to 3 minutes,
pour a liberal amount of vegetable oil in your hands and toss
spaghetti.  Set aside still in the colander.     Meanwhile, thoroughly
combine the seasoning mix ingredients in a small bowl and set aside.
  In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the
onions and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally.  Add the minced garlic and seasoning mix; continue
cooking over medium heat until onions are dark brown, but not burned,
about 8 to 10 minutes, stirring often.  Add 2-1/2 cups of the stock,
the Worcestershire and Tabasco; bring to a fast simmer and cook about
8 minutes, stirring often.  Stir in the tomato sauce and bring mixture
to a boil.  Then stir in the sugar and 1 cup of the green onions;
gently simmer uncovered about 40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.     Combine the ingredients of
the chicken seasoning mix in a small bowl; mix well.  Sprinkle over
the chicken, rubbing it in with your hands.  In a large skillet melt
1-1/2 sticks of the butter over medium heat.  Add the remaining 1 cup
green onions and saute over high heat about 3 minutes. Add the chicken
and continue cooking 10  minutes, stirring frequently. When the tomato
sauce has simmered about 40 minutes, stir in the chicken mixture and
heat through.     To finish the dish, for each serving melt 2
tablespoons butter in a large skillet over medium heat.  Add one-sixth
of the cooked spaghetti (a bit less than a 2 cup measure); heat
spaghetti 1 minute, stirring constantly.  Add 1-1/4 cups chicken and
sauce and 2 tablespoons of remaining stock; heat throughly, stirring
frequently.  Remove from heat. Roll spaghetti on a large fork and lift
onto a heated serving plate. Repeat process for remaining servings.
From Paul Prudhomme's Louisiana Kitchen


