MeI have been arguing with my family for years. It’s become as traditional for us as mince pies and Mariah Carey, revolving around stuffing. My homemade stuffing, including the skin, cannot convince them otherwise. Instead, I came up with a kind of dauphinoise made with parsnips and chicken that stands out as the new side dish of any celebratory meal.
Parsnip and chicken dauphinoise
This also makes a delicious winter main served with steamed kale or cabbage.
Preparation 15 minutes
cooking 1 hourr 10 minutes
Parsnips 1.2kg900g, peeled, topped and tailed, thinly sliced with a mandolin
4 boneless chicken thighs (Keep the skin on)
1½ chicken stock cubes
double cream 350ml
200ml sour cream
1½ tbsp Dijon mustard
½ teaspoon coarse salt
5 sage leaveschopped
3 pinches black pepper
75g parmesan cheesegrated
2 tablespoons bread crumbs
Place the parsnips in a large pot of boiling water and cook for 5 minutes, until just beginning to soften. Drain and arrange on a wire rack to cool and dry.
Cut the chicken thighs into 2.5 cm wide pieces and fry over high heat for about 5 minutes until they are browned. Remove from skillet, pour in fat (reserve to grease roast dish later), and deglaze skillet with stout. Combine all remaining ingredients in a saucepan over medium heat. Bring everything to a light simmer, then remove the pan from the heat.
Heat the oven to 200C (180C fan)/390F/gas. Sprinkle over half the chicken, then another layer of parsnips, then the remaining chicken, and finally the remaining parsnips. Pour in the cream mixture and put in the oven for 1 hour. After 45 minutes, roll in breadcrumbs and return to oven to cook for final 15 minutes.
Flatten the chicken skin on a baking sheet, apply a little oil to the surface, and sprinkle with salt. For his final 15 minutes of cooking, place it on the bottom shelf of the oven and let it crisp until browned and blistered. When it’s cooled, loosen it with your hands and sprinkle it on the surface of the dauphinoise to enjoy.