Now before I go on I must tell you I didn't imagine this dish would taste so good and therefore had no intention of writing about it. But after a quick taste when plating up, out came the camera and here we are with not the best photo but hey ho 😐 I was hungry and not in the mood for photography!
Chicken Parmentier I have to admit isn't something I'd heard of before; I know, call myself a food blogger, where have I been? Anyway I received a box of wine the other day and one of the wines said it goes well with chicken parmentier. So after having a bit of a Google there was the recipe along with loads of variations; in fact there were more recipes than you can shake a stick at.
But Rick Stein's recipe looked good to me but since I can't follow any recipe without interfering and doing my own thing I added smoked paprika which I'm sure neither Rick Stein or the French wouldn't approve of but I decided it would be a good thing, and as it turns out it was 😋
Apparently there's a dish called Hachis Parmentier which is a kind of French version of cottage pie. Hachis means chopped or minced and is usually made with leftover beef from a stew. But I kinda liked the sound of chicken, and since I had some roast chicken, chicken it was.
Serves 4 - 6
- 1.5kg floury potatoes, such as Maris Piper - peeled
- 30g butter
- 2 egg yolks - free range of course
- 30g butter
- 8 small shallots - peeled and halved
- 3 carrots - diced
- 2 sticks celery chopped
- 1 garlic clove - finely chopped
- 2 teaspoons smoked paprika
- 4 tablespoons dry white wine
- 350ml chicken stock made from a Knorr stock cube