This classic dish, known as Pate a la Rapure, is a comforting savory pie made from a rich chicken broth and finely grated potatoes. The potatoes are squeezed dry and then simmered in the flavorful broth, creating a moist, tender base that holds together beautifully. Shredded chicken is layered between the potato mixture, adding protein and depth. Topped with minced onion and salt pork for a crispy, savory crust, it offers a delightful contrast of textures. Perfect for a hearty family dinner or a nostalgic weekend meal, this dish brings together simple ingredients into a cohesive and satisfying experience. It is a wonderful way to use leftover roasted chicken or make a comforting centerpiece from scratch.
Pate A La Rapure
Description
This classic dish, known as Pate a la Rapure, is a comforting savory pie made from a rich chicken broth and finely grated potatoes. The potatoes are squeezed dry and then simmered in the flavorful broth, creating a moist, tender base that holds together beautifully. Shredded chicken is layered between the potato mixture, adding protein and depth. Topped with minced onion and salt pork for a crispy, savory crust, it offers a delightful contrast of textures. Perfect for a hearty family dinner or a nostalgic weekend meal, this dish brings together simple ingredients into a cohesive and satisfying experience. It is a wonderful way to use leftover roasted chicken or make a comforting centerpiece from scratch.Ingredients
Directions
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Place chicken pieces in a large saucepan and cover with cold water.
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Bring to a boil, then reduce heat to a simmer.
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Add chopped onions, diced celery, grated carrot, thyme (or bay leaf), and salt and pepper to taste.
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Cover and simmer for 1 1/2 to 2 hours, or until the chicken is tender.
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While the chicken cooks, peel and grate the potatoes over a bowl of cold water to prevent browning.
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When the chicken is cooked, remove it from the broth and set aside to cool. Strain the broth if desired, keeping it hot.
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Place the grated potatoes in a piece of clean cotton cloth or cheesecloth.
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Squeeze the potatoes firmly in batches of 1 or 2 cups to remove as much liquid as possible.
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Place the squeezed dry potatoes in a saucepan.
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Add enough hot chicken broth to the potatoes to almost cover them.
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Stir thoroughly to mix the potatoes and broth.
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Season lightly with salt.
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Simmer over low heat for about 10 minutes, stirring occasionally until the mixture thickens.
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Grease an 8-inch square baking dish generously.
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Spread half of the potato mixture evenly in the bottom of the baking dish.
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Remove meat from the chicken bones, shred or chop it, and spread it over the first layer of potatoes.
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Cover the chicken with the remaining half of the potato mixture.
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Finely mince one small onion.
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Mix the minced onion, black pepper, and diced salt pork together.
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Sprinkle this topping mixture evenly over the top of the potato layer.
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Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 510.8kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 80.9mg4%
- Total Carbohydrate 99.8g34%
- Dietary Fiber 13.6g55%
- Sugars 6.0g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy topping.
For a vegan version, omit the chicken and salt pork. Use vegetable broth instead of chicken broth and add a tablespoon of oil or vegan butter to the potato mixture for richness.
Ensure the potatoes are squeezed very dry to prevent the final dish from becoming watery. Starchy potatoes like Russets work best for this recipe.
Salt pork adds a traditional savory crunch. If unavailable, you can substitute with diced bacon or omit it and add a bit more salt and pepper to the topping.
