Dinner

Chicken Parmentier

Name: Chicken Parmentier
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: French
Ingredients: 1.5kg potatoes; 30g butter; 5 tblsp double cream; 2 eggs, yolks only; 30g butter; 7 shallots; 3 chopped carrots, chopped; 2 sticks celery; 1 clove garlic, finely chopped; 4 tbsp white wine; 1 tbls tomato purée; 400g tinned tomatoes, chopped; 350ml chicken stock; 600g chicken, shredded; 16 black olives; 2 tbs parsley; 50g Gruyère cheese, grated; salt, to taste; black pepper, to taste

A French-style baked chicken filling with vegetables, olives, and creamy mashed potato topping, finished with Gruyère.

1 hr 10 min
630 kcal
French

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Boil the potatoes in salted water until tender.
Step 2:
Drain the potatoes and push them through a potato ricer, or mash them thoroughly.
Step 3:
Stir the butter, double cream, and egg yolks into the potatoes.
Step 4:
Season the potato topping and set it aside.
Step 5:
Melt the butter in a large pan.
Step 6:
Add the shallots, carrots, and celery and gently fry until soft.
Step 7:
Add the garlic.
Step 8:
Pour in the white wine and cook for 1 minute.
1 min
Step 9:
Stir in the tomato purée, chopped tinned tomatoes, and chicken stock.
Step 10:
Cook for 10–15 minutes, until thickened.
10–15 min
Step 11:
Add the shredded chicken, black olives, and parsley.
Step 12:
Season to taste with salt and pepper.
Step 13:
Preheat the oven to 180C/160C Fan/Gas 4.
Step 14:
Put the filling in a 20x30cm/8x12in ovenproof dish.
Step 15:
Top with the mashed potato.
Step 16:
Grate the Gruyère over the top.
Step 17:
Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
30–35 min