Tamal Rai Recipe for Parsnip and Chicken Dauphinoise | chick

meI fought with my family for years. It has become as much a tradition for us as mince pies or Mariah Carey’s spin on the filling. They insist the packages are good enough for them, and no amount of my homemade stuffing, with pork sausage, chestnuts, cranberries and orange zest, can convince them otherwise. So this year, in the spirit of celebratory magnanimity, I’m going to forgo it entirely. Instead, I came up with this, a kind of dauphinoise made with parsnips and chicken that could emerge as a new side dish for celebration meals. Good luck with the family critics!

Chicken Dauphinoise and Parsnip

This would also make a delicious winter main dish, served with steamed cabbage or cabbage alongside.

to equip 15 minutes
cook 1 hs 10 minutes
serves 4-6

1.2 kg of white carrotspeeled, covered with tail, then cut into thin slices with a mandolin to give 900 gr
4 boneless chicken thighs (keep the skin)
325 ml stout
1½ chicken stock cubes
350 ml double cream
200 ml sour cream
1½ tablespoons of Dijon mustard
Half a teaspoon of fine salt
5 sage leaves
finely chopped
3 sprinkles of black pepper
75g of parmesan
grated
2 tablespoons of bread crumbs

Place the parsnips in a large pot of boiling water and cook for five minutes, until they begin to soften. Drain and place on a wire rack to cool and dry.

Cut the chicken thighs into pieces of approximately 2 cm, then fry them over high heat for five minutes, until they are golden brown. Remove from the skillet, pour off any fat (reserve it to lubricate the roasting dish later), and remove the pan with the texture. Combine all remaining ingredients in a saucepan over medium heat. Bring everything to a simmer, then remove the pan from the heat.

Preheat oven to 200°C (fan 180°C)/390°F/gas 6. Grease a roasting dish with the reserved chicken fat, then arrange a layer of parsnip slices to cover the base. Sprinkle on half of the chicken pieces, followed by another layer of parsnips, then the remaining chicken and finally the rest of the parsnips. Pour the cream mixture and place in the oven for 1 hour; After 45 minutes, sprinkle with breadcrumbs and return to the oven for the last 15 minutes of cooking.

Lay the chicken skin flat on the baking sheet, brushing the top with a little oil and sprinkling the salt. During the last 15 minutes of cooking, leave them crispy on the lower rack of the oven until browned and flaky. Once cool, break it up by hand, spread it on top of the dauphinoise, and serve.

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