Chicken and pumpkin parmentier

1. Cut the bacon into sticks

2. In a pan, heat the milk. Add the smoked bacon and leave to infuse for 30 minutes out of the heat. Filter.

3. Peel and wash the onion.

4. Peel the pumpkin and cut into pieces. Add into the filtered milk. Add the onion and cook until the vegetables are tender. Blend into a puree. Season to taste.

5. Steam the chicken with a bundle of thyme for 10 minutes. Chop the chicken.

6. In 4 verrines, place the pumpkin puree and a layer of chicken. Enjoy.

Photo credit : Sucré Salé