Chicken Tetrazzini _ The Cooking Show
# The Art of Making Chicken Tetrazzini: A Recipe from Start to Finish
Welcome back to the cooking show! Today, we’re diving into a dish that’s beloved by many—chicken Tetrazzini. If you haven’t heard of it yet, you’re in for a treat. This dish has a rich history and is sure to become a family favorite. Let’s get started!
## A Dish with Roots in Opera
Chicken Tetrazzini may sound fancy, but its origins are tied to the early 1900s when it was named after an Italian opera singer, Louisa Tetrazzini. While we might not all have access to operatic singing while cooking, this dish certainly delivers on flavor and elegance. Its popularity skyrocketed in 2007 thanks to a Maury Povich episode where a woman named Alicia accused her boyfriend of cheating with her best friend, who just so happened to make an amazing chicken Tetrazzini roll. Talk about drama!
## Preparing the Chicken
Let’s start by prepping the chicken. These are boneless, skinless chicken thighs—perfect for this dish. Season them generously with salt and pepper. Now, let’s talk mushrooms. Contrary to what you might think, button mushrooms or shiitakes aren’t something to wash vigorously. A quick rinse is fine, but be careful not to overdo it, as they’ll retain too much water and become soggy. Brushing them off usually does the trick.
## The Base of the Dish
While the chicken cooks in batches (browning each side for that beautiful sear), let’s work on the base of our dish. Sauté onions and red bell peppers until tender, then make a roux by adding butter and flour to create that all-important thickener. This step is crucial—it ensures the sauce will be rich and creamy.
## Adding Flavor with Wine
Now comes the fun part: white wine! A half-cup of it goes into the pan, and we let it reduce until it’s almost gone. The result? A burst of flavor that pairs perfectly with the chicken stock we’ll add next. Don’t forget to season with salt and pepper here.
## Incorporating Cheese
Cheese is the star of this show, so we’re adding a mix of Parmesan and cheddar. For an extra touch of texture, toss in some frozen peas. They add a pop of color and a subtle crunch that elevates the dish. Plus, as the host mentioned, everyone should keep frozen peas on hand—they’re not just for casseroles! Speaking of which, we’re using one pound of spaghetti here. But here’s a tip: don’t break it up too much; long strands add to the elegance, just like the name suggests.
## Layering and Baking
Boil the pasta until al dente—just enough so it doesn’t become mushy when baked later. Drain it and toss with the sauce to coat evenly. Transfer everything into a casserole dish, top with the remaining cheese for that golden, crispy layer, and bake at 400°F (200°C) for about 40 minutes.
## A Final Touch
As the casserole bakes, let’s not forget the finishing touch: a glass of wine. It’s all about savoring the moment with friends or loved ones around the table. And there you have it—a dish that’s as delicious as it is memorable. So go ahead—steal this recipe and share it with everyone you know. After all, it’s meant to be enjoyed!
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For more details on this mouthwatering Chicken Tetrazzini recipe, check out our link below for the full step-by-step guide. Happy cooking!
"WEBVTTKind: captionsLanguage: enwelcome back to the cooking show and we're gonna make chicken Tetrazzini everyone's favorite who doesn't know it yet now I grew up with chicken Tetrazzini my mom always makes it after the holidays she uses turkey instead of chicken I'm cutting up my chicken by the way these are boneless skinless chicken thighs the first recorded recipe of this was around the early 1900s named after louisa Tetrazzini an italian opera singer I've never heard her sing but if we could get some of that operatic singing to like be threw out to this episode that would be nice you think we can afford that maybe maybe not but it really came into popularity in around 2007 episode of Maury Povich a woman named Alicia accused her boyfriend of cheating on her with her best friend who made an amazing chicken Tetrazzini roll that clip when me and Paul first got together Dominique couldn't stay in power but now she's coming in my house cooking them chicken Tetrazzini what is it do he won't huh and the chicken sacher's a knee I am here now to show you my recipe it's gonna steal away your best friends man okay that's what this here chicken touch your hands gonna do I'm gonna season salt and pepper okay right on in here we're gonna turn up this we're gonna turn up turn it up right now all right where's my wine Sicily yeah let's do it this is warming up I'm gonna heat up some oil in here I'm gonna cook my chicken in some batches okay Oh sizzle I'm browning these like flipping them over both sides what that role so mushrooms first of all let's just demystify these mushrooms are not grown in cow the stuff that you buy from the grocery store maybe your psychedelics are grown in cow and that's fine sideways gagging them down but like button mushrooms or Khomeini's or shiitakes they're not called shiitakes because they're grown they're basically grown in like farm so it's like dirt so there is dirt on them obviously so you can brush them off don't take a cut mushroom and wash it because it's open and for us right there it's gonna absorb a lot more water but if you just take a hold button mushroom and wash that quickly it's fine again though each of them I don't wash my mushrooms I kind of just brush off the dirt I see they retain a lot of moisture and if you put it in your pan all at once it's gonna become like a seedy mess you're not gonna get any color on it we're gonna also cut our mac and cheese snack and cheese just don't forget while you're cooking you're gonna eat all that cheese might as well have extra do you snack on snacky snack snack geez roll me old sleeves up you could do this vegetarian if you wanted to you don't have to use any meat I use chicken stock in it you could use vegetable stock I love a casserole I feel like I grew up eating a lot of casseroles it's like a 1 1 pan wonder almost if I were a parent my kids would only eat casserole now I'm not a mother but a mother to all of you out there cut up the rest of this onion cut up this guy these are almost done and then we can start adding our mushrooms it's all coming together all right I'm gonna cook these in batches they're gonna absorb a lot of this oil and fat that's in there so I'm gonna add a little bit more oil as needed again seasoning everything in layers so that everything that's flavor alright I'm gonna throw in as well because the bottom of this is burning a little bit the butter is helping could be glaze this a little bit it's funny I feel like there's like that generation of home cooks and stuff and like convenience products are such a thing you know you're gonna use your canned cream of mushroom soup frozen peas frozen peas are the one thing though that I will say everyone should have in their freezer like ro Fay who knew hey by the way I always thought was broke um hate frozen peas we're having a debate about them on our slack channel the other day I think everyone should have these in their freezer they are great to add to a lot of different things we have an injury or like you have a headache throw your head it like forms onto your body onto your injury that's why you have frozen peas but also throw it into your mac and cheese throw it at the things I like a little pop of peas but you get when you eat them it's a little pup yep I said it pop a peach I love a pop of teen I know you're gonna regret that probably some adding in my onion now a little bit more oil I'm gonna add my red bell pepper right on in here along with my butter because essentially I'm going to make a roux with this it's a thickener okay so if I were in its gonna nice and thicken that up alright I'm gonna add some white wine about a half a cup put that thick in and reduce a little bit mmm it's not a white wine in there it's just so good so usually also traditional with the Tetrazzini is that you're using either white wine or sherry again I am using white wine because obviously it's probably what I'm gonna drink with this because like to drink Sicily Sicily Sicily three times let me actually play this game are you guys watching do you guys like are you guys watching and like drinking while you watch me that's what I would kind of want to know look at this it's all sloppy and thick top in thick we all know why that's reduced I'm gonna add in my chicken stock salt and pepper we're gonna add our mushrooms back on in our chicken back on in we're gonna add in Parmesan cheese I do not make healthy I do I do not for you guys so I'm gonna add in almost all this cheddar about half of it but I just kind of melt in there we can turn this off the heat we're gonna toss in our peas our water is boiling I got one pound of spaghetti here you could do it with linguini shirt fettuccine why not bucatini no just kidding if you could do me a teeny bit oh why don't break up your spaghetti that's so weird I forgot the people do that Italians wanted you to have pasta or spaghetti or linguine half the size they would make it half the size they want it to be whole and long like that it's something about the beauty of the Toro you know it's probably why this is named after an opera singer because there's something beautiful and elegant about twirling your long pasta okay this is nice it's al dente' you want to overcook it because there's gonna go in the oven and keep on cooking sometimes do a lot of this to choose okay i'm gonna strain it just gonna give this a nice little toss and coat it trust the old casserole dish what up right on it we're gonna top this with the remaining cheese you want this to be nice and crispy you know okay in the oven we go 40 minutes and while we wait we drink the remaining wine that we have do you want to come over in Portland mouth for me come on Virginia come on come on get in here Virginia and that's how you drink with your date on your romantic evening and eating chicken Tetrazzini all right here we go it's looking good they seem crispy on the top creamy in the middle it's so good you get that pop of the P in there like get your frozen peas put them in this thing put them in everything maybe not your pizza but most things this particular dish will steal your friends man or person happy stealing and cheating out there everyone the recipe click the link belowwelcome back to the cooking show and we're gonna make chicken Tetrazzini everyone's favorite who doesn't know it yet now I grew up with chicken Tetrazzini my mom always makes it after the holidays she uses turkey instead of chicken I'm cutting up my chicken by the way these are boneless skinless chicken thighs the first recorded recipe of this was around the early 1900s named after louisa Tetrazzini an italian opera singer I've never heard her sing but if we could get some of that operatic singing to like be threw out to this episode that would be nice you think we can afford that maybe maybe not but it really came into popularity in around 2007 episode of Maury Povich a woman named Alicia accused her boyfriend of cheating on her with her best friend who made an amazing chicken Tetrazzini roll that clip when me and Paul first got together Dominique couldn't stay in power but now she's coming in my house cooking them chicken Tetrazzini what is it do he won't huh and the chicken sacher's a knee I am here now to show you my recipe it's gonna steal away your best friends man okay that's what this here chicken touch your hands gonna do I'm gonna season salt and pepper okay right on in here we're gonna turn up this we're gonna turn up turn it up right now all right where's my wine Sicily yeah let's do it this is warming up I'm gonna heat up some oil in here I'm gonna cook my chicken in some batches okay Oh sizzle I'm browning these like flipping them over both sides what that role so mushrooms first of all let's just demystify these mushrooms are not grown in cow the stuff that you buy from the grocery store maybe your psychedelics are grown in cow and that's fine sideways gagging them down but like button mushrooms or Khomeini's or shiitakes they're not called shiitakes because they're grown they're basically grown in like farm so it's like dirt so there is dirt on them obviously so you can brush them off don't take a cut mushroom and wash it because it's open and for us right there it's gonna absorb a lot more water but if you just take a hold button mushroom and wash that quickly it's fine again though each of them I don't wash my mushrooms I kind of just brush off the dirt I see they retain a lot of moisture and if you put it in your pan all at once it's gonna become like a seedy mess you're not gonna get any color on it we're gonna also cut our mac and cheese snack and cheese just don't forget while you're cooking you're gonna eat all that cheese might as well have extra do you snack on snacky snack snack geez roll me old sleeves up you could do this vegetarian if you wanted to you don't have to use any meat I use chicken stock in it you could use vegetable stock I love a casserole I feel like I grew up eating a lot of casseroles it's like a 1 1 pan wonder almost if I were a parent my kids would only eat casserole now I'm not a mother but a mother to all of you out there cut up the rest of this onion cut up this guy these are almost done and then we can start adding our mushrooms it's all coming together all right I'm gonna cook these in batches they're gonna absorb a lot of this oil and fat that's in there so I'm gonna add a little bit more oil as needed again seasoning everything in layers so that everything that's flavor alright I'm gonna throw in as well because the bottom of this is burning a little bit the butter is helping could be glaze this a little bit it's funny I feel like there's like that generation of home cooks and stuff and like convenience products are such a thing you know you're gonna use your canned cream of mushroom soup frozen peas frozen peas are the one thing though that I will say everyone should have in their freezer like ro Fay who knew hey by the way I always thought was broke um hate frozen peas we're having a debate about them on our slack channel the other day I think everyone should have these in their freezer they are great to add to a lot of different things we have an injury or like you have a headache throw your head it like forms onto your body onto your injury that's why you have frozen peas but also throw it into your mac and cheese throw it at the things I like a little pop of peas but you get when you eat them it's a little pup yep I said it pop a peach I love a pop of teen I know you're gonna regret that probably some adding in my onion now a little bit more oil I'm gonna add my red bell pepper right on in here along with my butter because essentially I'm going to make a roux with this it's a thickener okay so if I were in its gonna nice and thicken that up alright I'm gonna add some white wine about a half a cup put that thick in and reduce a little bit mmm it's not a white wine in there it's just so good so usually also traditional with the Tetrazzini is that you're using either white wine or sherry again I am using white wine because obviously it's probably what I'm gonna drink with this because like to drink Sicily Sicily Sicily three times let me actually play this game are you guys watching do you guys like are you guys watching and like drinking while you watch me that's what I would kind of want to know look at this it's all sloppy and thick top in thick we all know why that's reduced I'm gonna add in my chicken stock salt and pepper we're gonna add our mushrooms back on in our chicken back on in we're gonna add in Parmesan cheese I do not make healthy I do I do not for you guys so I'm gonna add in almost all this cheddar about half of it but I just kind of melt in there we can turn this off the heat we're gonna toss in our peas our water is boiling I got one pound of spaghetti here you could do it with linguini shirt fettuccine why not bucatini no just kidding if you could do me a teeny bit oh why don't break up your spaghetti that's so weird I forgot the people do that Italians wanted you to have pasta or spaghetti or linguine half the size they would make it half the size they want it to be whole and long like that it's something about the beauty of the Toro you know it's probably why this is named after an opera singer because there's something beautiful and elegant about twirling your long pasta okay this is nice it's al dente' you want to overcook it because there's gonna go in the oven and keep on cooking sometimes do a lot of this to choose okay i'm gonna strain it just gonna give this a nice little toss and coat it trust the old casserole dish what up right on it we're gonna top this with the remaining cheese you want this to be nice and crispy you know okay in the oven we go 40 minutes and while we wait we drink the remaining wine that we have do you want to come over in Portland mouth for me come on Virginia come on come on get in here Virginia and that's how you drink with your date on your romantic evening and eating chicken Tetrazzini all right here we go it's looking good they seem crispy on the top creamy in the middle it's so good you get that pop of the P in there like get your frozen peas put them in this thing put them in everything maybe not your pizza but most things this particular dish will steal your friends man or person happy stealing and cheating out there everyone the recipe click the link below\n"