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MAPLE AND BEER PULLED CHICKEN PARMENTIER

Parmentier deffiloche de poulet erable et biere
Thighs Casseroles and gratins Oven To freeze In advance Winter season Exceldor classics Maple season
4-6 Portions
25 min Prepping
4h30 Cooking
Recipe Easy

Ingredients

PULLED CHICKEN

  • 2 tbsp. (30 ml) olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 1 sprig fresh rosemary
  • 1 tsp. (5 ml) smoked paprika
  • 1/4 cup (60 ml) maple syrup
  • 1 cup (250 ml) chicken broth
  • 1/2 cup (125 ml) blonde beer
  • Salt and pepper to taste

MASHED POTATOES AND SWEET POTATOES

  • 3 potatoes, peeled
  • 2 sweet potatoes, peeled
  • 3 tbsp. (45 ml) butter
  • 3/4 cup (175 ml) milk
  • 1 pinch nutmeg
  • 1/2 cup (125 ml) sharp cheddar cheese, grated
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Place all pulled chicken ingredients in a slow cooker. Cook for 4 hours on medium heat.
  2. Pour mixture into a large bowl and shred chicken using two forks. Set aside.
  3. Preheat oven to 350°F (176°C).
  4. In a saucepan filled with salted water, boil potatoes and sweet potatoes for about 15 minutes or until tender.
  5. Remove from heat and drain. Mash with butter, milk, and nutmeg. When mixture is consistent, adjust seasoning and add cheese.
  6. Place pulled chicken in a rectangular baking dish. Cover evenly with mashed potatoes.
  7. Bake for 30 minutes or until golden brown. Serve hot.