BOOK/A TABLE - Chicken Hash

I've been away from the blogging world for a little while, working on a new psychological thriller--but I'm still hungry, all the time. 

Please BOOK/A TABLE here with me, as I take you from page to plate, offering dishes sprung from great works of literature! 

First up is a recipe for Chicken Hash adapted from Party of the Century by Deborah Davis. I made a light version of the heart-stopping dish The Plaza served in 1966 at Truman Capote's Black and White Ball, in honor of FEUD: Capote vs. The Swans, premiering tonight on FX, available to stream on Hulu next day. 

RECIPE FOR PLAZA CHICKEN HASH (My comments for the lighter version in italics. The Campbell's additions lower the fat content tremendously.)

Makes 4-5 servings

4 cups finely diced cooked chicken (grab a rotisserie chicken and start shredding!)

1 1/2 cups heavy cream (1 can Campbell's cream of mushroom soup mixed w/ 1 can of skim milk)

1 cup cream sauce (1 can Campbell's chicken gravy)

2 teaspoons salt

1/8 teaspoon white pepper

1/4 cup dry sherry

1/2 cup Hollandaise Sauce (1 Knorr packet w/ 1 cup skim milk as directed on package; skip the incorporation of butter)

I ADDED 1 package sliced mushrooms and 2 shallots, sliced thin

Method:

Saute mushrooms and shallots in 2 tablespoons butter with a glug of olive oil in large, heavy skillet. Add chicken, cream (mushroom soup), cream sauce (chicken gravy) and seasonings. Cook over moderate heat, stirring often, for about 10 minutes.

When moisture is slightly reduced, place skillet in a moderate oven, 350 degrees, and bake for 30 minutes.

Stir in sherry and return to oven for 10 minutes. Lightly fold in Hollandaise sauce and serve at once.

Do enjoy!