Recipe revisions

Name: Poulet Parmentier de Luxe with Crème fraîche Potato Purée
Prep time: 35 min
Cook time: 35 min
Total time: 105 min
Yield: 4
Ingredients: 1.5 kg Russet or Yukon Gold Potatoes; 60 g Unsalted European-style Butter; 100 ml Crème fraîche or Full-fat Heavy Cream (warmed); 2 Large Egg Yolks; 30 g Unsalted European-style Butter; 3 count Large Banana Shallots (finely diced); 3 medium Organic Carrots (peeled and finely diced); 2 Organic Celery Stalks (finely diced); 2 Fresh Garlic Cloves (minced); 1 tablespoon Fresh Thyme Leaves; 120 ml 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 ml 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 tablespoon 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)

Compare every iteration, see the accompanying notes, and jump straight into the version you need.

Chicken ParmentierRev 1

Watch preparation: https://www.youtube.com/watch?v=tiG-xlmeyjg

Chicken ParmentierRev 2

Poulet Parmentier de Luxe with Crème fraîche Potato PuréeRev 3

For an even richer flavor profile, consider using leftover roasted chicken, adding it at step 9. Ensure your chicken stock is of the highest quality, as it forms the backbone of the sauce. Don't rush the sautéing of the mirepoix; patience here yields a sweeter, more complex base for the filling.

Title	Revision	Note
Chicken Parmentier	1	Watch preparation: https://www.youtube.com/watch?v=tiG-xlmeyjg
Chicken Parmentier	2
Poulet Parmentier de Luxe with Crème fraîche Potato Purée	3	For an even richer flavor profile, consider using leftover roasted chicken, adding it at step 9. Ensure your chicken stock is of the highest quality, as it forms the backbone of the sauce. Don't rush the sautéing of the mirepoix; patience here yields a sweeter, more complex base for the filling.