For ➍-➏ 500 g firm potatoes
2 tbs peanut oil
4 chicken legs (drumstick and thighs)
20 g butter
1 dl of chicken stock
250 g white Paris mushrooms*
3 sprigs flat parsley
salt & pepper
Pre-heat the oven at 210°C.
Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.
*Or use artichokes as in the original recipe.Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.
This is a quick and easy version of a classic Paris dish.
The original recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It remains attached to a Parisian guinguette, created in 1765. This establishment, located near the barrier of Clichy, outside the city walls, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This "patriotic" act will contribute to the success of his restaurant once peace returns. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy (the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Manet painted the guingette in 1880./blockquote>
