Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious … Check This Amazing Recipe: Chicken parmentier
How to Make Chicken parmentier
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 6
Ingredients
For the potato topping
- 1.5kg/3lb 5oz floury potatoes
- 30g/1oz butter
- 5 tbsp double cream
- 2 free-range egg yolks
- salt and black pepper
For the filling
- 30g/1oz butter
- 6 large or 8 small shallots
- 3 carrots
- 2 sticks celery
- 1 garlic
- 4 tbsp dry white wine
- 1 tbsp tomato purée
- 4 large ripe tomatoes)
- 350ml/12fl oz chicken stock
- 600g/1lb 5oz leftover roast chicken
- 16 black olives
- 2 tbsp chopped fresh parsley
- 50g/1¾oz Gruyère
Method
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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.
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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.
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Preheat the oven to 180C/160C Fan/Gas 4.
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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.
