Tourtière
A traditional Canadian dish with chicken and potatoes. Layers of tender mashed potatoes with pieces of chicken and caramelized onions are baked until golden brown and served with hot chicken broth.
Ingredients
- 30 g Butter
- 2 pcs Onion
- 1 l Chicken broth
- 1500 g Chicken breast
- 4 kg Potatoes
- 2 tbsp Salt
- 1 tbsp Black pepper
Instructions
- Preheat the oven to 200°C. Butter a baking dish approximately 25×35 cm in size.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes. Then reduce the heat and continue cooking for another 40 minutes until dark brown, stirring constantly.
- Bring the chicken broth to a boil in a large pot. Add the chicken breast, reduce the heat, and simmer for about 20 minutes until the chicken is fully cooked. Remove the chicken with a slotted spoon onto a plate and reserve the broth.
- Press the potatoes through a ricer. Transfer the mashed potatoes to a bowl and discard the liquid. Season with salt and pepper, then add the reserved broth while stirring until the mixture reaches the consistency of oatmeal.
- Spread half of the potato mixture evenly in the prepared baking dish. Arrange the cooked chicken breast on top of the potatoes, then distribute the caramelized onions evenly. Cover with the remaining potato mixture, smoothing the surface.
- Bake in the preheated oven for about 1 hour until the top becomes golden and crispy. Reheat the remaining broth and serve it separately with each portion of the dish.