Chicken Parmentier
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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
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.
Imported from TheMealDB (https://www.themealdb.com). Original: https://www.bbc.co.uk/food/recipes/chicken_parmentier_25434