A French-style chicken parmentier — shredded chicken in a rich tomato and vegetable sauce topped with creamy mashed potato and Gruyère, baked until golden.
- 1.5kg Potatoes
- 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
Tags:
Meat DairyVideo
Preparation
- For the topping, boil the potatoes in salted water until tender, drain, and push through a 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 and gently fry the shallots, carrots and celery until soft, then add the garlic. Pour in the wine and cook for 1 minute, then stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes until thickened. Add the shredded chicken, olives and parsley and season to taste.
- Preheat the oven to 180C/160C fan/gas 4.
- Put the filling in a 20x30cm ovenproof dish, top with the mashed potato, and grate over the Gruyère. Bake for 30–35 minutes, until piping hot and golden-brown.
