Chicken Parmentier
Instructions
- 1
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.
- 2
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.
- 3
Preheat the oven to 180C/160C Fan/Gas 4.
- 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.
Recipe from bbc.co.uk
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Ingredients (16)
- •1.5kg Potatoes
- •30g Butter
- •5 tblsp Double Cream
- •2 Egg Yolks
- •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
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