French Chicken Stew with Parmesan Potatoes - Fransk kycklinggryta med parmesanpotatis

FRENCH CHICKEN STEW WITH PARMESAN POTATOES

Fransk kycklinggryta med parmesanpotatis

Serves 4

Chicken stew:

7 oz small onions

7 oz champignons

1 lb 8 oz chicken "clubs"

(drumstick and upper thigh

together)

salt, pepper

2 tablespoons butter

½ teaspoon dried thyme

3 tablespoon Dijon mustard

0.8 cup pale ale

1.2 cup heavy cream

2½ oz fresh spinach

fresh thyme for decoration

Parmesan potatoes:

1 lb 12 oz potatoes

0.4 cup cream

3 tablespoons chopped parsley

1 garlic clove

salt, black pepper

0.6 cup grated Parmesan cheese

Preheat oven to 437F.

Peel, split and cut the potatoes in wedges and boil for about 15 minutes. It should be almost tender. Drain well. Peel the small onions. Trim and split the mushrooms if they're large. 

Flavor the chicken with salt and pepper and brown on both sides in a frying pan with butter. Put in onions and mushrooms and sauté for a couple of minutes. Add thyme, mustard, beer and cream and bring to a boil. Cover with a lid and simmer slowly for about 20 minutes. 

Place the potatoes in a greased, oven-proof pan. Mix cream, parsley, grated garlic, salt and pepper and pour in the pan. Sprinkle with Parmesan cheese and cook in the oven until nicely colored, about 20 minutes.

Take up the chicken and let the sauce boil for a couple of minutes, uncovered. Flavor to taste with salt and pepper. Put the chicken back in and stir in the spinach. Sprinkle with thyme and serve with the Parmesan potatoes.

Enjoy!

Bella