FRIJE

Instructions

• 1.   Potatoes
• 2.   - Preheat your oven to broil (220°C) and bring a pot of salted water to a boil to cook the potatoes and carrot.
• 3.   - Peel and cut the potatoes and carrot into pieces (about 1 to 2 cm).
• 4.   - Plunge them into the boiling water and cook for 15 to 20 minutes until they can be mashed.
• 5.   Chicken and Eggplant
• 6.   - Rinse and dice the eggplant into small cubes (about 1 cm).
• 7.   - Cut the chicken breast into cubes (about 2 cm).
• 8.   - In a sauté pan, heat a drizzle of cooking oil over medium-high heat. Sauté the eggplant for 5 to 6 minutes with a splash of water. Then add the chicken and continue cooking for 4 to 5 minutes until cooked. Season with salt and pepper.
• 9.   - Once cooked, place them in a gratin dish. Add the ricotta and mix well.
• 10.   Mashed Potatoes
• 11.   - Coarsely chop the hazelnuts.
• 12.   - Peel and press or chop the garlic.
• 13.   - When the potatoes and carrot are cooked, drain them and return them to the pot. Mash them using a potato masher or a fork (using a blender would make the mash elastic). Add the garlic, salt, and pepper. Add a splash of milk or a knob of butter for a creamier mash.
• 14.   - Cover the chicken with the mashed potatoes. Sprinkle with hazelnuts.
• 15.   - Bake for 5 to 10 minutes until the gratin is golden brown.
• 16.   Basil
• 17.   Rinse, pick the leaves, and finely chop.
• 18.   Serve the Chicken, Ricotta, and Hazelnut Parmentier immediately! Sprinkle with basil.

Nutritional information *

Reference

• www.quitoque.fr/recettes/parmentier-au-poulet-ricotta-et-noisettes