2 medium onion
25 ml olive oil 2 tbsp
3 whole chicken breasts, boned & skinned
3 garlic cloves, minced
salt & pepper to taste
15 ml paprika 1 tbsp
75 ml parsley, roughly chopped 1/3 cup
3 shallots, chopped
500 g green beans, trimmed 1 lb
1 kg carrots, grated 2 lb
2 kg potatoes, red or yukon gold, grated 5 lb
vegetable oil for frying
125 ml mayonnaise 1/2 cup
Peel and finely chop 1 onion; set aside. In a large, heavy frying pan; heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute 1 minute. Stir salt and pepper to taste, chopped onion and paprika. Saute until onion becomes soft; 3 to 4 minutes. Add 3 cups (370 ml) water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add parsley and shallots; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Cut chicken into bite-size pieces.
Place beans in a bowl; set aside. Place carrots in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch beans until just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice water to cool. Remove from water and set aside. Return the salted water to a boil. Blanch carrots, until just wilted, about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to chill. Drain carrots and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside.
Cover bottom of a medium stockpot with 2 inches (5 cm) of vegetable oil. Heat oil until very hot; add grated potato, frying until golden brown. Using a slotted spoon, remove potato from oil and transfer to a large paper-towel covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if necessary.
In a large serving bowl; combine and toss all ingredients with mayonnaise.
Serves 8