Chicken Pot Parmentier

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Chicken Pot Parmentier
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  • 📰 epicurious
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It's very comforting.

6 Tbsp. all-purpose flour1 cup fresh or frozen peas or shelled fava beans2 Tbsp. finely chopped fresh flat-leaf parsleyFor the potato topping6 Tbsp. unsalted butter, cubed and at room temperature, and 2 Tbsp. meltedPinch of freshly grated nutmegTo make the filling, heat the stock in a saucepan over medium-high heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 15 minutes. Turn off the heat and set aside.

Taste and add a bit more salt, if desired. Transfer the mixture to a 2½‑ to 3-qt. shallow baking dish set on an aluminum foil–lined baking sheet .To make the potato topping, bring a large pot of lightly salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over medium heat for 1 minute, stirring constantly, to remove some of the moisture.Pass the potatoes through a food mill or potato ricer .

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