Chicken Parmentier

Name: Chicken Parmentier
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

Meat · Dairy

Chicken Parmentier is a chicken recipe from French. It uses 17 ingredients, including potatoes, butter, double cream, egg yolks, butter, shallots and more. The method is broken into 4 steps with measured ingredients.

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Method

1
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.
2
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.
3
Preheat the oven to 180C/160C Fan/Gas 4.
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.