Every week we fancy something special on the weekend. This weekend we rediscovered “Chicken Tetrazinni”… and the woman Louisa Tettrazinni for which the dish was named.
I was very surprised at how many recipes exist for what is a rather simple dish of mushrooms, pasta and chicken in a lovely cream sauce. Most of the recipes are ‘short cuts’ of the original… but with a little exploration , it is easy to see how it should be made.
Our Chicken Tetrazinni uses the famous trinity of French cooking (onions, celery & carrots), along with the love of the wonderful style of New Orleans and garlic of California.
We hope you enjoy our Chicken Tetrazinni as much as we did!
Roger Freberg
Did I splash a little Armagnac in the chicken ? I will never tell!