Chicken Parmentier
Meat
Dairy
Ingredients
- Potatoes - 1.5kg
- Butter - 30g
- Double Cream - 5 tblsp
- Egg Yolks - 2
- Butter - 30g
- Shallots - 7
- Carrots - 3 chopped
- Celery - 2 sticks
- Garlic Clove - 1 finely chopped
- White Wine - 4 tbsp
- Tomato Puree - 1 tbls
- Tinned Tomatos - 400g
- Chicken Stock - 350ml
- Chicken - 600g
- Black Olives - 16
- Parsley - 2 tbs
- Gruyere cheese - 50g
Instructions
- For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
- For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
Source: https://www.bbc.co.uk/food/recipes/chicken_parmentier_25434
Watch the Recipe Video
Learn how to prepare this dish step by step in this helpful video guide.