Tamal Ray recipe for parsnips and chicken dauphinoise

I have been arguing with my family for years. It's become as much a tradition for us as mince pies or Mariah Carey and it revolves around stuffing. They insist the package is good enough for them, and no amount of my homemade stuffing, with pork sausage meat, chestnuts, cranberries and orange zest, can convince them otherwise. So this year, in a spirit of festive magnanimity, I'm giving it up completely. Instead, I found this, a kind of parsnip and chicken-based dauphinoise that might stand out as a new side dish for holiday meals. Wish me luck with the family reviews!

Parsnips and Chicken Dauphinoise

This would also make a delicious winter main dish, served with kale or cooked cabbage steam.

Prepare 15 minCook 1 hour 10 minFor 4 to 6 people

1.2 kg of peeled parsnips , stemmed and tailed, then thinly sliced ​​on a mandolin to make 900g4 boneless chicken thighs (skin on)325ml stout 1½ chicken stock cubes 350ml double cream 200ml sour cream 1½ tbsp dijon mustard ½ tbsp fine salt 5 sage leaves, finely chopped 3 pinches black pepper 75 g grated parmesan cheese 2 tbsp breadcrumbs

Put the parsnips in a large pot of boiling water and cook for five minutes until beginning to soften. Drain and place on a wire rack to cool and dry.

Cut the chicken thighs into pieces about 2½ cm, then sauté over high heat for five minutes, until they are golden. Remove from the pan, drain the fat (save it for greasing the roasting tin later), then deglaze the pan with the stout. Combine all remaining ingredients in a saucepan over medium heat. Bring everything to a gentle simmer, then remove the pan from the heat.

Heat the oven to 200 C (180 C fan)/390 F/gas 6. Grease a dish with roast with reserved chicken fat, then arrange a layer of parsnip slices to cover the base. Spread half the chicken pieces followed by another layer of parsnips, then the rest of the chicken and finally the rest of the parsnips. Pour the cream mixture over it and put in the oven for one hour; after 45 minutes, sprinkle with breadcrumbs and return to the oven for the last 15 minutes of baking.

Smooth the skin of the chicken flat on a baking sheet, brush the surface with a little oil and sprinkle with salt. For the last 15 minutes of baking, let it crisp on the bottom rack of the oven until golden and blistered. Once cooled, break up by hand, spread over the surface of the dauphinoise and serve.