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Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
1 hour 35 min.
Easy
2 people
10 IngredientsLast modified on: February 21th 2011
For 2 people, you will need:
- 1
5.3 oz potimarron (japanese chestnut pumpkin) purée - 2
5.3 oz cooked chicken - 3
1.8 oz cream - 4
½ knob butter - 5
½ shallot - 6
½ bunch parsley - 7
1.8 oz grated cheese - 8
1.5 tablespoon olive oil - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 45 min.
All in all: 1 hour 35 min.
To finish around 7pm, you'll need to have started before: 17:55.Change end time
Step by step recipe
Stage 1 - 45 min.
Prepare 5.3 oz potimarron (japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 1.8 oz cream, ½ knob butter and 1.8 oz grated cheese, pepper, and mix well.
Check seasoning.
Check seasoning.
Stage 2 - 1 min.
Stage 3 - 20 min.
Add 5.3 oz cooked chicken, turn heat down to low, cover and allow to cook gently, stirring occasionally.
After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).
Remove from heat as soon as this happens, and set aside covered.
After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).
Remove from heat as soon as this happens, and set aside covered.
Stage 4 - 3 min.
Preheat oven to 392°F (200°C).
Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).
Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).
Stage 5 - 3 min.
Cover this chicken layer with a layer of pumpkin purée.
Stage 6 - 3 min.
Finish with some grated cheese.
Stage 7 - 20 min.
Put in the oven for about 20 minutes.
Stage 8
Remove as soon as top is nicely browned.
Remarks
You can replace left over chicken with any other meat you have: pork, beef or whatever.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 620 RDI=240 % | 200 RDI=20 % | 240 RDI=40 % | 820 RDI=40 % | 3,440 RDI: 40 % |
| Per 100 g | 140 RDI=50 % | 40 RDI=4 % | 60 RDI=8 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per person | 310 RDI=120 % | 100 RDI=9 % | 120 RDI=20 % | 410 RDI=20 % | 1,720 RDI: 20 % |
How much will it cost?
- For 2 people : 2.00 €
- Per person : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin) purée
You can get more informations, or check-out other recipes which use it, for example:
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Beans with tomatoes, Rice and peas, Hot sesame-cream chicken tartines, Chicken and Avocado Salad, Julia salad, ... See them all 16
Grated cheese
Like these other recipes: Chilli chicken and spinach gratin, Thin endive tart, Endive gratin with cancoillotte, Gougères, Baker's pizza, ... See them all 73
Cream
Like these other recipes: Kervallon soup, Bounty-style tart for Alison, Individual creamy endive gratins, Lille style chicken, Feta and spinach brik pie, ... See them all 115
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