If you haven't made Joyce's "The Best Chicken You Will Ever Eat" you are sooo missing out. But when you do, make a little extra and about a gallon of extra gravy. Maybe not a gallon, but extra. You can make this with any left over chicken, but that extra flavor is wonderful. And the extra gravy over this hash is beyond words. All that mess on top of a piece of cornbread, we may have to patent this dish. This is Southern like you have never tasted!
2 servings, double if you like
1 large all-purpose potato, peeled and cut into 1/2-inch cubes (1 cup)
Salt and freshly ground black pepper
2 tablespoons butter
1 small onion, chopped (1/2 cup)
1/2 teaspoon finely chopped garlic
1 stalk celery, preferably with tender young leaves, chopped (1/2 cup)
1 cup cooked chicken, cut into small pieces
1/2 cup chicken stock, heated
2 tablespoons heavy cream
Put the cubed potato into a saucepan and cover with water. Season with 1/2 teaspoon salt and bring to a simmer. Cook just until potatoes are tender, about 10 minutes. Drain and reserve.
Heat the butter in a heavy skillet until melted and foaming. Add the onion and sprinkle lightly with salt. Cook, stirring often, until the onion begins to turn translucent, about 5 minutes. Add the garlic and celery, and sprinkle again with a little salt and a few grinding of black pepper. Stir well to coat the vegetables with the hot butter and seasonings, and cook 5 minutes longer. Add the reserved potato, the chicken, chicken stock, and cream.
Cook over moderate heat until the liquid is absorbed and the bottom is glazed. Turn with a spatula, and brown the other side.
This is wonderful just like this, but if you made the cornbread and gravy, here we go. Split a piece of cornbread and pile on the hash, cover with the gravy. Unbelievable!