🥕 Parmentier de Poulet à la Carotte – Une Recette Douce et Gourmande

Preheat the oven to 400°F (200°C).

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic, thyme, and bay leaves; cook for 1-2 minutes until fragrant.

Add chicken thighs to the skillet; brown on both sides, about 5 minutes per side.

Pour in chicken broth; bring to a simmer and cover. Cook for 20-25 minutes until chicken is cooked through.

Remove chicken from the skillet; shred the meat and discard bones.

Strain the cooking liquid and return it to the skillet; reduce over medium heat until slightly thickened.

Stir shredded chicken back into the skillet; season with salt and black pepper.

Peel and chop potatoes; boil in salted water until tender, about 15 minutes.

Drain potatoes and mash with butter and milk until creamy; season with salt.

Spread the chicken mixture in a baking dish; top with mashed potatoes.

Sprinkle cheese over the mashed potatoes.

Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.

Garnish with chopped parsley before serving.

Spice Level:

Allergens