Chicken Parmentier

Name: Chicken Parmentier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: France
Ingredients: 1.5kg Potatoes; 30g Butter; 5 tblsp Double Cream; 2 Egg Yolks; 30g Butter; 7 Shallots; 3 chopped Carrots; 2 sticks Celery; 1 finely chopped Garlic Clove; 4 tbsp White Wine; 1 tbls Tomato Puree; 400g Tinned Tomatos; 350ml Chicken Stock; 600g Chicken; 16 Black Olives; 2 tbs Parsley; 50g Gruyere cheese

Non-Veg📍France🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Chicken Parmentier

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Potatoes

1.5kg

Butter

30g

Double Cream

5 tblsp

Egg Yolks

Butter

30g

Shallots

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

Parsley

2 tbs

Gruyere cheese

50g

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.

Step-by-Step 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.