Name: Chicken Parmentier
Cuisine: France
Ingredients: 1.5 kg potatoes; 30 g butter; 75 ml double cream; 2 egg yolks; 30 g butter; 7 shallots; 3 chopped carrots; 2 sticks celery; 1 finely chopped garlic clove; 60 ml white wine; 15 ml tomato purée; 400 g tinned tomatoes; 350 ml chicken stock; 600 g chicken; 16 black olives; 30 ml parsley; 50 g Gruyère cheese

Chicken Parmentier

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…

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Difficulty

easy

Step-by-step 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 180°C/160°C fan/gas mark 4.
4

Put the filling in a 20×30 cm 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.

This recipe was translated automatically from Polski and reviewed by our editors.

Chicken Parmentier

Ingredients

Step-by-step instructions

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