Chicken Hash Recipe
roasted chicken, goat cheese, onion, corn, cherry tomatoes & vodka Mascarpone cream sauce
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Ingredients
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Chicken & Vegetables
Mascarpone Vodka Cream Sauce
Finishing & Cheese
Method
Chicken & Vegetables
- 1
Prepare and cook aromatics
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter is melted and sizzling, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Add corn and tomatoes
Add the corn kernels to the skillet and cook 2–3 minutes to warm and lightly caramelize. Add the halved cherry tomatoes and cook another 2 minutes until they begin to soften and release juices.
- 3
Combine with chicken
Stir in the shredded roasted chicken, smoked paprika (if using), 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring, 2–3 minutes to heat the chicken through and allow flavors to meld. Taste and adjust seasoning. Stir in chopped parsley and 1/2 teaspoon lemon juice. Reduce heat to low while you make the sauce.
Mascarpone Vodka Cream Sauce
- 4
Sweat the shallot and deglaze
In a separate small saucepan or skillet, warm 1 teaspoon olive oil over medium heat. Add the finely minced shallot and cook gently 2–3 minutes until soft but not browned. Carefully add the vodka and simmer 1–2 minutes to cook off the harsh alcohol and to deglaze, scraping up any browned bits.
- 5
Finish the cream base
Lower heat to medium-low and stir in the mascarpone cheese and heavy cream. Whisk until smooth and fully combined. Add the grated Parmesan, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 2–3 minutes until the sauce is silky and slightly thickened. If the sauce becomes too thick, add 1–2 tablespoons water or additional cream to reach desired consistency.
- 6
Adjust and keep warm
Taste the sauce and adjust seasoning with salt, pepper, or a touch more lemon zest if desired. Keep the sauce warm on the lowest heat, stirring occasionally.
Finish & Serve
- 7
Combine sauce with chicken hash
Pour the warm mascarpone vodka cream sauce over the skillet of chicken and vegetables. Gently toss or fold until everything is evenly coated and heated through, about 1–2 minutes. If necessary, add up to 2 tablespoons of reserved cream or water to loosen the mixture.
- 8
Plate and add goat cheese
Divide the chicken hash among 4 plates or shallow bowls. Crumble the fresh goat cheese evenly over the top so you get creamy pockets of tangy cheese. Scatter torn basil leaves and/or microgreens over each portion, if using.
- 9
Final seasoning
Finish with a light drizzle of olive oil (optional), a final grind of black pepper, and a small sprinkle of flaky sea salt to taste. Serve immediately.