Chicken Parmentier

Name: Chicken Parmentier
Prep time: 26 min
Cook time: 50 min
Total time: 1 h 16 min
Yield: 4 servings
Cuisine: France
Ingredients: 3.3 lb potatoes; 1 oz butter; ¼ cup + 1 tbsp heavy cream; 2 egg yolks; 1 oz butter; 7 shallots; 3 carrots; 2 sticks celery; 1 garlic clove; ¼ cup white wine; 1 tbsp tomato paste; 14 oz tinned tomatoes; 1 ⅓ cups + 2 tbsp chicken stock; 1.3 lb chicken; 16 black olives; 2 tbsp parsley; 1 ¾ oz gruyere cheese

A France dinner. Ready in about 1 hour 16 minutes. Difficulty: medium.

26 minPrep (about)
50 minCook (about)
1 hr 16 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1.7 lb chicken Shopping tip: Cooked chicken: a store rotisserie chicken is easiest.

Fresh & other

4.1 lb potatoes
1 ⅓ oz butter
⅓ cup + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
3 egg yolks
1 ⅓ oz butter
9 shallots
4 carrots
3 sticks celery
1 garlic clove
¼ cup + 1 tbsp white wine
1 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
1.1 lb tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
1 ¾ cups + 1 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
20 black olives
2 ¼ oz gruyere cheese

Spices & seasonings (1): parsley

2 ½ tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

For the topping.
Boil the potatoes in salted water until soft.
Drain plus push through a potato ricer, or mash well.
Stir in egg yolks, cream and the butter.
Season.
Set aside.
For your filling, melt the butter in a big pan.
Add the shallots, carrots and celery and fry until soft.
Add the garlic.
Pour in the wine.
Cook for 1 minute.
Mix in your tomato purée, chopped tomatoes and stock.
Cook for 10–15 minutes, until thickened.
Add the shredded chicken, olives and parsley.
Season to taste with salt and pepper.
Turn the oven on to 350°F (325°F for a fan oven).
Put your filling in a 20x12 inches 8x12in ovenproof dish.
Top with the mashed potato.
Grate over the Gruyère.
Cook in the oven for 30–35 min, till piping hot plus the potato is golden-brown.