Chicken Parmentier
A comforting French-style chicken shepherd's pie with a rich tomato-chicken filling topped with creamy, golden Gruyère mashed potato.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1.5 kg potatoes
- 30 g butter
- 5 tbsp double cream
- 2 pcs egg yolks
- 30 g butter
- 7 pcs shallots
- 3 pcs carrots
- 2 pcs celery sticks
- 1 pcs garlic clove
- 4 tbsp white wine
- 1 tbsp tomato purée
- 400 g tinned tomatoes
- 350 ml chicken stock
- 600 g chicken (cooked, shredded)
- 16 pcs black olives
- 2 tbsp parsley
- 50 g gruyere cheese
Directions
- Boil the potatoes in salted water until tender, drain and mash or pass through a ricer.
- Stir the butter, cream and egg yolks into the mashed potatoes, season and set aside.
- Melt the butter in a large pan, add 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 and season to taste with salt and pepper.
- Preheat the oven to 180C (160C fan) / Gas 4.
- Put the filling into a 20x30cm ovenproof dish, top with the mashed potato and grate over the Gruyère.
- Bake for 30–35 minutes until piping hot and the potato is golden brown.