If you take a regular look at our recipe section you’ll find super-quick ideas to impress your guests as an accompaniment to pre-dinner drinks, as well as recipes for casseroles that are so nice to come home to when you don’t want to cook, but you do want to have a great meal... Dozens of recipes to try: but, above all, don’t forget to add your own special touch!
 
More and more
Receive Parfait® 's e-magazine
Dot Join
Dot E-magazine
Contact
Dot Contact us
Le Parfait® , perfect recipes
Print
9e67cbba6cc887c9d71a32c70fdfc584

Parfait of shepherd’s pie made with free range chicken breasts

Difficulty level : Star_on Star_offStar_off

Cooking Time : 45 min

Jar :
Le Parfait Super 200 terrine

How Many people ? 4 Le Parfait Super 200 terrines

Ingredients :

6 free range chicken breasts, 100 ml distilled vinegar, 60 ml olive oil, pinch salt/ pepper, pinch natural sea salt
 

Procedure :

Method for mashed potato:

Peel the bintje potatoes, cut them up into large cubes and rinse them in a bowl of cold water and distilled vinegar.

Then place the potato cubes in a pan of cold water and bring to the boil. Cook for around 30 min.
Use the tip of a knife to check if they are cooked (if the potato is tender, it is cooked).

Mash the potato cubes in the potato masher and set aside.
Use a chopping knife to crush and chop up the chicken breasts. Heat up the olive oil in a casserole dish to brown the chopped-up chicken. When the chicken is cooked, moisten with the chicken juices. Adjust the seasoning (make sure you do not add too much seasoning for very young children).

Place a thin layer of mashed potato in the Le Parfait Super 200 terrine, then add chopped-up chicken and cover with mashed potatoes.
Close the jar and immediately carry out the heat treatment for 30 minutes in the pressure cooker.

To serve:

Make a bain-marie in a pan, placing the terrines in this. Allow to simmer. Open when ready to serve.
Add a pinch of sea salt and a dash of olive oil. Serve directly from the jar.

Enjoy!
 

Parfait of shepherd’s pie made with free range chicken breasts, a recipe from the Atelier des sens:

THE ATELIER DES SENS
Convivial school for cookery and the culinary arts
40, RUE SEDAINE – 75011 Paris
Tel:+33 1 40 21 08 50
www.atelier-des-sens.com