PARMENTIER au POULET (tous en cuisine avec Seb)

Cook potatoes in boiling salted water for about 20 minutes, cut in half if large.

Chop shallots and crush garlic.

Cut chicken breast into cubes.

Heat a tablespoon of olive oil in a pan, add shallots and garlic, and cook for 5 minutes.

Increase heat and add chicken pieces to sear, then mix to color all sides.

Season chicken with salt, pepper, and paprika, then add chicken broth, white wine, and English sauce. Mix and cover, cooking for 30 minutes.

Once potatoes are cooked, crush them and mix in grated parmesan and milk, then add egg yolk.

Prepare mushrooms by trimming and cutting in half, then cook in a hot pan with olive oil, salting and peppering them, until water evaporates.

Shred the cooked chicken and mix with the sautéed mushrooms in a buttered dish.

Top with mashed potatoes, creating streaks, and add small pieces of butter on top.

Bake in a 190° oven for 25 minutes until browned.

Equipment Needed

Spice Level:

Allergens