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Sweet Potato Chicken Parmentier

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Ingredients

Adjust Servings:
500 gr chicken Finely diced
50 gr white onions Finely diced
50 gr carrots Finely diced
1 clove garlic Finely chopped
1 tbsp paprika sweet
50 ml chicken stock
2 tbsps tomato paste
5 tbsps olive oil
to taste salt
to taste pepper ground
small bunch parsley chopped
700 gr sweet potato
50 gr butter
80 ml milk
to taste oregano dried
to taste thyme dried
to taste salt
to taste pepper
50 gr parmesan

Sweet Potato Chicken Parmentier

Features:
  • Butter
  • Dairy
  • potatoes
  • Tomatoes
Cuisine:

    Ingredients

    Directions

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    The sweet potato Parmentier is a blend between the French classic (Hachis Parmentier) and an item that, in the past few years, has been brought to the spotlight owing to its nutritional properties, the sweet potato.
    It is quick to put together, delicious and not expensive. Just add in some sort of salad and your ready to go.

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    Steps

    1
    Done

    Prepare your mise en place for the chicken and for the mash.

    2
    Done

    Wash the sweet potatoes thoroughly in cold running water. Put the sweet potatoes whole and unpeeled in a large pan covered with water.

    3
    Done

    While the potatoes cook, in a medium size pan over medium heat pour the olive oil, the diced carrots and onions and let them seat a little without the onions turning too dark then add the stock, the garlic, the diced chicken and the paprika.

    4
    Done

    Stir the mixture. The chicken will release water, which is normal. Stir the mix occasionally until it dries out.

    5
    Done

    Add the tomato paste and mix well. Reduce the flame to low cover the pan and let it simmer for a few minutes until the chicken is cooked and the liquid has reduced. The consistency needs to be firm.

    6
    Done

    When it is done correct salt and pepper to taste and add the chopped parsley.

    7
    Done

    If the end result is too runny you can and a table spoon of beurre-meuniere but since it will be assembled with the sweet potato mash it is not normally required.

    8
    Done

    Remove the potatoes from the water and while still hot hold one at a time with a fork, and peel them with help of a pairing knife.

    9
    Done

    Mash the peeled potatoes while still hot with the help of a masher. Do not use food processor or blend to avoid the becoming sticky.

    10
    Done

    put the mash back in a pan and with the help of a wooden spoon or similar, mix it vigorously over medium heat to help the mash dry out.

    11
    Done

    Add in the butter and mix vigorously.

    12
    Done

    Add in the milk and with the help of a fouet mix vigorously until a firm mash is formed.Normally a potato mash would follow the Joel Rebochon potato to butter ration of 3:1 but since we need a firmer mash we need to change the ratio.

    13
    Done

    Add the dried oregano and thyme. Correct salt and black pepper to your taste.

    14
    Done

    Pre-heat the oven at 200°C

    15
    Done

    With the help of a buttered steel bottomless mold placed over a piece of parchment paper in a baking dish. Start assembling the parmentier. Depending on the size of mold you choose you could make individual servings or a larger one.

    16
    Done

    Put a first layer of mash. On top of that placed one layer of chicken. Followed by another layer of mash. On top of that one layer of chicken and finally a top layer of mash. You will have a layer of mash in the bottom and another one at the top.

    17
    Done

    Cover the parmentier with a fine layer of freshly ground parmesan cheese

    18
    Done

    Put the dish in the pre-heated oven for 5-10 minutes or until golden brown.

    Walter Morim

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