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Chicken Parmentier
Chicken Parmentier
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.
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