Parmentier would definitely be surprised to see that I’ve used a chicken filling as a variation on the classic meaty hachis Parmentier (after he got over the shock of seeing a train that runs underground!). Still, I think he’d be happy that I’m carrying on his mission to this day of getting people to eat their potatoes, although I frequently enjoy making this American-style with biscuits for French guests as well.
I use a rotisserie chicken from the market, which has become popular with time-pressed cooks in other countries, as it is in France. You can also make it from poached boneless chicken breasts: Just heat a pot of salted water until boiling. Drop 4 large chicken breast halves in the water, turn off the heat, and cover. The breasts will be done in about 10 minutes.
Tarragon and chervil add a decidedly French touch to this dish, tarragon being the bolder of the two options.
To peel the onions, drop them in a pot of boiling water and let them simmer for about 5 minutes. Drain them and let cool. Trim the ends off each one, and then slip off the skins.
This recipe was excerpted from ‘My Paris Kitchen’ by David Lebovitz. Buy the full book on Amazon.
What you’ll need
Potato Ricer
$35 At Amazon
Zanzibar Black Peppercorns
$8 At Burlap and Barrel
Recipe notes
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