Poulet Parmentier de Luxe with Crème fraîche Potato Purée

By Cookbook Directory

Recipe overview

35 minutes | 35 minutes | 105 minutes

An opulent take on the classic French comfort dish, Poulet Parmentier de Luxe features tender, seared boneless chicken thighs simmered in a rich San Marzano tomato and dry white wine reduction with aromatic vegetables and Kalamata olives. This deeply flavorful filling is crowned with a velvety Crème fraîche and Gruyère potato purée, then baked to a golden, bubbly perfection. A refined, deeply satisfying culinary experience, perfect for a special family meal or sophisticated entertaining.

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Serves:
Chicken
French
Comfort Food
Gratin
Dinner
Elevated Cuisine
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Ingredients

  • 1.5 kgs - Russet or Yukon Gold Potatoes
  • 100 mls - Crème fraîche or Full-fat Heavy Cream (warmed)
  • 2 - Large Egg Yolks
  • 3 counts - Large Banana Shallots (finely diced)
  • 3 mediums - Organic Carrots (peeled and finely diced)
  • 2 - Organic Celery Stalks (finely diced)
  • 2 - Fresh Garlic Cloves (minced)
  • 1 tablespoon - Fresh Thyme Leaves
  • 120 mls - Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon - Double-concentrated Tomato Paste
  • 400 g - Canned Whole Peeled San Marzano Tomatoes (hand-crushed)
  • 350 mls - High-quality Chicken Stock (preferably homemade or low-sodium organic)
  • 600 g - Boneless, Skinless Chicken Thighs (trimmed and cut into 1-inch pieces)
  • 80 g - Kalamata Olives (pitted and roughly chopped)
  • 3 tablespoons - Fresh Italian Flat-leaf Parsley (finely chopped, divided)
  • 75 g - Aged Gruyère or Comté Cheese (grated)
  • 25 g - Parmigiano-Reggiano (finely grated)
  • 1 - Bay Leaf (for potato cooking water)
  • Sea Salt (to taste)
  • Freshly Ground White Pepper (to taste)
  • Freshly Ground Black Pepper (to taste)

for potato mash

  • 60 g - Unsalted European-style Butter

for filling

  • 30 g - Unsalted European-style Butter

Instructions

  1. Prepare the Velvety Potato Topping: Peel and cut 1.5 kg of Russet or Yukon Gold potatoes into uniform 1-inch pieces. Place them in a large pot, cover with cold, generously salted water, and add one bay leaf. Bring to a rolling boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until fork-tender. Drain thoroughly and return to the hot pot to steam dry for 2 minutes.
  2. For the silkiest mash, pass the hot potatoes through a potato ricer, or mash meticulously with a potato masher until perfectly smooth. Incorporate 60g softened European-style butter, 100ml warmed crème fraîche (or heavy cream), and 2 large egg yolks. Season generously with sea salt and freshly ground white pepper. Taste and adjust seasoning as needed. Cover and set aside, keeping warm.
  3. Begin the Rich Chicken Filling: In a heavy-bottomed Dutch oven or large pot, melt 30g European-style butter over medium-low heat. Add the finely diced banana shallots, organic carrots, and organic celery. Sauté gently for 10-12 minutes, stirring occasionally, until the vegetables are very soft and translucent, allowing their natural sweetness to develop.
  4. Add 2 minced fresh garlic cloves and 1 tablespoon of fresh thyme leaves to the pan. Cook for another minute until fragrant, being careful not to brown the garlic.
  5. Increase the heat to medium-high. Push the vegetables to one side, add the 600g chicken thigh pieces to the empty side of the pan. Sear the chicken in batches until golden brown on all sides. Remove the seared chicken from the pot and set aside.
  6. Deglaze the pan with 120ml dry white wine, scraping up all the flavorful fond from the bottom. Allow the wine to reduce by half. Stir in 1 tablespoon of double-concentrated tomato paste and cook for 1-2 minutes, stirring constantly, to bloom its flavor.
  7. Add 400g hand-crushed San Marzano tomatoes and 350ml high-quality chicken stock. Bring the mixture to a gentle simmer. Return the seared chicken pieces to the pot.
  8. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the chicken to become tender and the flavors to meld. If the sauce is too thin, uncover and simmer for an additional 5-10 minutes to reduce.
  9. Using two forks, shred the tender chicken directly in the pot. Stir in 80g pitted and roughly chopped Kalamata olives and 2 tablespoons of finely chopped fresh Italian flat-leaf parsley. Season with sea salt and freshly ground black pepper to taste. Adjust consistency; if too liquid, reduce further; if too thick, add a splash of stock.
  10. Preheat your oven to 190°C (170°C Fan/Gas Mark 5).
  11. Transfer the rich chicken filling mixture into a 20x30cm (8x12 inch) ovenproof dish, spreading it evenly.
  12. Using a piping bag with a star nozzle for an elegant finish, or a spatula for a rustic look, carefully spread or pipe the prepared mashed potato topping evenly over the chicken filling. Ensure the filling is completely covered, creating peaks with the back of a spoon or piping nozzle for optimal browning.
  13. In a small bowl, combine 75g grated aged Gruyère or Comté cheese and 25g finely grated Parmigiano-Reggiano. Sprinkle this luxurious cheese blend generously over the potato topping.
  14. Place the dish in the preheated oven and bake for 30-35 minutes, or until the filling is bubbling gently and the potato topping is golden brown and beautifully crisp. For an extra golden crust, briefly finish under a preheated grill (broiler) for 2-3 minutes, watching carefully to prevent burning.
  15. Allow the Poulet Parmentier de Luxe to rest for 10-15 minutes before serving. Garnish with the remaining 1 tablespoon of fresh Italian flat-leaf parsley for a final flourish.