Weeknight55min

Chicken Parmentier

Name: Chicken Parmentier
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.50 kilograms Potatoes; 30.00 grams Butter; 5.00 tablespoons Cream; 2.00 pieces Egg Yolks; 30.00 grams Butter; 7.00 pieces Shallots; 3.00 pieces Carrots; 2.00 stick Celery; 1.00 pieces Garlic; 4.00 tablespoons White Wine; 1.00 tablespoons Tomato Puree; 400.00 grams Canned Tomatoes; 350.00 milliliters Chicken Stock; 600.00 grams Chicken; 16.00 pieces Black Olives; 2.00 tablespoons Parsley; 50.00 grams Other Dairy

Chicken dish from French cuisine

Ísabella Marín

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Contains:CeleryEggDairySulfites

Ingredients

Adjust servings

3.3 lb(1½ kg)
potatoes
1.1 oz(30 g)
butter
5 tbsp
cream
2
egg yolks
1.1 oz(30 g)
butter
7
shallots
3
carrots, chopped
2 stick
celery
1
garlic, chopped, finely
4 tbsp
white wine
1 tbsp
tomato puree
14 oz(400 g)
canned tomatoes
12 fl oz(350 ml)
chicken stock
21 oz(600 g)
chicken
16
black olives
2 tbsp
parsley
1⅘ oz(50 g)
other dairy

Instructions

0/4 done

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.