Chicken Parmentier

About This Recipe

Instructions

1. 1

   For the topping, boil the potatoes in salted water until tender.

2. 2

   Drain and push through a potato ricer, or mash thoroughly.

3. 3

   Stir in the butter, cream and egg yolks.

4. 4

   Season and set aside.

5. 5

   For the filling, melt the butter in a large pan.

6. 6

   Add the shallots, carrots and celery and gently fry until soft, then add the garlic.

7. 7

   Pour in the wine and cook for 1 minute.

8. 8

   Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened.

9. 9

   Add the shredded chicken, olives and parsley.

10. 10

    Season to taste with salt and pepper.

11. 11

    Preheat the oven to 180C/160C Fan/Gas 4.

12. 12

    Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato.

13. 13

    Grate over the Gruyère.

14. 14

    Bake for 30–35 minutes, until piping hot and the potato is golden-brown.

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