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Chicken crumble with Le Joliette purée and fresh herb garnish

4 to 6 portions


  • 1.5 litre (6 cups) yellow potatoes, peeled and cut coarsely
  • 15 ml (1 tbsp.) butter
  • 340 g (¾ lb.) chicken thighs, diced
  • 455 g (1 lb.) ground chicken
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 250 ml (1 cup) demi-glace sauce
  • 60 ml (¼ cup) milk
  • 155 g (5½ oz.) Le Joliette cheese, cut into large cubes
  • 125 ml (½ cup) fresh parsley leaves
  • 60 ml (¼ cup) fresh chives, coarsely chopped
  • 250 ml (1 cup) arugula shoots
  • 5 ml (1 tsp.) olive oil
  • Salt and freshly ground pepper


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  • In a large saucepan, cook the potatoes in salted water until tender, about 20 minutes.
  • Meanwhile, in another saucepan, melt butter over high heat and brown the diced and ground chicken. Add the onion and garlic. Cook for another 3 to 4 minutes. Pour the demi-glace sauce into the pan and cook until the chicken is cooked through. Transfer to an 8-inch (20 cm) square baking dish.
  • Preheat oven to 190°C (375°F).
  • Drain the potatoes. Mash with the milk. Season with salt and pepper. Stir in the cheese and spread the mixture over the chicken. Bake for 20 minutes.
  • 5 minutes before the end of baking, mix the parsley, chives and arugula in a bowl to make a salad. Toss with the olive oil. Season with salt and pepper. Serve the crumble garnished with chopped herb and arugula salad.



  • Cooked crumble will keep in the refrigerator for 4 to 5 days. It can also be kept in the refrigerator or freezer before final baking. The herb and arugula salad should be prepared just before serving.

You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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