Chicken Parmentier

thekitchn.com

Anna

subheading: FOR THE POTATO TOPPING AND ASSEMBLY:

8 tablespoons (1 stick) unsalted butter, divided

2 ½ pounds Yukon gold potatoes (about 9 medium)

⅓ cup heavy cream

2 large egg yolks

¼ teaspoon freshly grated or ground nutmeg

1 tablespoon plus 1 teaspoon kosher salt, divided plus more as needed

subheading: FOR THE FILLING:

2 medium shallots

3 medium carrots

2 medium stalks celery

½ large fennel bulb

2 cloves garlic

4 sprigs fresh tarragon

4 cups diced boneless, skinless cooked chicken (about 1 ½ pounds)

4 tablespoons (½ stick) unsalted butter

⅓ cup all-purpose flour

1 teaspoon kosher salt, plus more as needed

1 (32-ounce) carton low-sodium chicken broth (about 4 cups)

1 cup frozen peas

1 tablespoon white wine vinegar

½ teaspoon freshly ground black pepper, plus more as needed

1 tablespoon finely chopped fresh chives or tarragon leaves, for garnish (optional)

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