Chicken Parmentier

By Cookbook Directory

Recipe overview

35 minutes | 25 minutes | 60 minutes

Chicken Parmentier is a French comfort food, similar to a shepherd's pie. It features a rich, savory chicken and vegetable filling, topped with creamy mashed potatoes. This hearty meal is baked until golden and bubbly. It is perfect for family dinners and can be served as a complete meal.

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Serves:
Chicken
French
Meat
Dairy

Ingredients

  • 1.5 kgs - Potatoes
  • 30 g - Butter
  • 5 tblsps - Double Cream
  • 2 - Egg Yolks
  • 30 g - Butter
  • 7 - Shallots
  • 3 choppeds - Carrots
  • 2 sticks - Celery
  • 1 finely chopped - Garlic Clove
  • 4 tablespoons - White Wine (tbsp)
  • 1 tbls - Tomato Puree
  • 400 g - Tinned Tomatos
  • 350 mls - Chicken Stock
  • 600 g - Chicken
  • 16 - Black Olives
  • 2 tablespoons - Parsley (tbs)
  • 50 g - Gruyere cheese

Instructions

  1. Prepare the potato topping first. Peel and chop 1.5 kg of potatoes into even-sized pieces. Place them in a large pot.

  2. Cover the potatoes with cold, salted water. Bring the water to a boil over high heat.

  3. Reduce heat to medium and boil the potatoes for 15-20 minutes, or until they are very tender when pierced with a fork.

  4. Carefully drain all the water from the cooked potatoes using a colander.

  5. Mash the potatoes thoroughly until smooth. You can use a potato ricer or a potato masher.

  6. Add 30g of butter, 5 tablespoons of double cream, and 2 egg yolks to the mashed potatoes. Stir until well combined.

  7. Season the potato mixture with salt and pepper to your taste. Set this aside.

  8. Next, prepare the chicken filling. Melt 30g of butter in a large pan or pot over medium heat.

  9. Add 7 shallots, 3 chopped carrots, and 2 sticks of celery to the pan. Cook these vegetables gently for 5-7 minutes, stirring occasionally, until they are soft.

  10. Add 1 finely chopped garlic clove to the pan. Cook for 1 more minute, stirring constantly.

  11. Pour in 4 tablespoons of white wine. Cook for 1 minute, allowing the alcohol to evaporate.

  12. Stir in 1 tablespoon of tomato purée, 400g of tinned tomatoes, and 350ml of chicken stock.

  13. Bring the mixture to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.

  14. Add 600g of shredded chicken, 16 black olives, and 2 tablespoons of parsley to the pan. Stir well.

  15. Season the chicken filling with salt and pepper to your taste.

  16. Preheat your oven to 180°C (160°C Fan/Gas Mark 4).

  17. Transfer the chicken filling mixture into a 20x30cm (8x12 inch) ovenproof dish. Spread it evenly at the bottom.

  18. Carefully spread the prepared mashed potato topping evenly over the chicken filling. Make sure the filling is completely covered.

  19. Grate 50g of Gruyère cheese over the potato topping.

  20. Place the dish in the preheated oven. Bake for 30-35 minutes.

  21. The dish is ready when it is piping hot all the way through and the potato topping is golden-brown.