Name: Chicken Parmentier
Yield: 6 servings
Cuisine: French
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

Chicken

6 servings

552 cal/serving

Instructions

Step 1

Boil the potatoes until tender, drain and mash or pass through a ricer

Potatoes

Step 2

Stir in the butter, cream and egg yolks into the mashed potatoes and set aside

ButterDouble CreamEgg Yolks

Step 3

Melt the butter in a large pan

Butter

Step 4

Add the shallots, carrots and celery and gently fry until soft

ShallotsCarrotsCelery

Step 5

Add the garlic, pour in the white wine and cook for 1 minute

Garlic CloveWhite Wine

Step 6

Stir in the tomato purée, chopped tomatoes and stock and simmer until thickened

Tomato PureeTinned TomatosChicken Stock

Step 7

Add the shredded chicken, olives and parsley and season to taste

ChickenBlack OlivesParsley

Step 8

Preheat the oven to 350°F.

Step 9

Put the filling in a 20x30cm ovenproof dish and top with the mashed potato

Step 10

Grate the Gruyere over the potato

Gruyere cheese

Step 11

Bake for 30–35 minutes until piping hot and the potato is golden brown