Parmentier de poulet et champignons 🍄 : un pur plat réconfortant

Preheat the oven to 200°C for 30 minutes.

In a pot, boil the potatoes until tender, then mash them with milk, butter, salt, and pepper.

In a pan, heat olive oil and neutral oil, then sauté the chopped shallot and leeks until soft.

Add the chicken pieces and cook until browned.

Stir in the chopped mushrooms, paprika, garlic, and season with salt and pepper.

Add the chicken stock or bouillon and boiling water, and mix well.

In a bowl, combine the mustard, thick fresh cream, and egg yolks.

Layer the chicken and mushroom mixture in a baking dish, then top with the mashed potatoes.

Spread the mustard and cream mixture over the potatoes, then sprinkle with breadcrumbs, grated cheese, and parmesan if using.

Dot with small knobs of butter and bake in the preheated oven until golden and bubbly.

Spice Level:

Allergens