Chicken Parmentier
Chicken · France classic.
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
Method
- Bring to a boil — For the topping, boil the potatoes in salted water until tender.
- Drain — Drain and push through a potato ricer, or mash thoroughly.
- Stir — Stir in the butter, cream and egg yolks. Season and set aside.
- Continue cooking — For the filling, melt the butter in a large pan.
- Fry — Add the shallots, carrots and celery and gently fry until soft, then add the garlic.
- Prep and chop — 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 ingredients — Add the shredded chicken, olives and parsley.
- Preheat the oven — Season to taste with salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4.
- Continue cooking — Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato.
- Bake — Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.