Chicken parmentier with coconut milk

1. Peel and wash the potatoes and cut into large cubes. Immerse for 20 minutes in salted boiling water. Drain and mash the potatoes with a food mill. Add 30 g of butter cut into slices, salt and pepper and mix. Peel and chop the onion.

2. Cut the chicken breasts into thin strips. Melt 30 g of butter in a pan and fry the onions. Add the chicken strips and let brown. Season. Pour the coconut milk and cook for 10 minutes over low heat. Grease 6 small gratin dishes with oil. Divide the chicken with coconut sauce and mashed potatoes on top to cover. Sprinkle with the remaining butter.

3. Preheat the oven grill position. Bake the gratin for 10 minutes. Serve immediately.

Photo credit: Sucré Salé