Chicken Parmentier is a classic French dish, similar to a shepherd's pie. It features a rich, savory chicken filling cooked with vegetables and a creamy mashed potato topping. This recipe results in a hearty meal, perfect for family dinners. It's often topped with cheese and baked until golden.
Prepare the potato topping. Boil the potatoes in a pot of salted water until they are very tender. This usually takes about 15-20 minutes. 2. Drain the cooked potatoes completely. 3. Pass the potatoes through a potato ricer or mash them thoroughly with a fork or potato masher until smooth. 4. Stir in 30g of butter, 5 tablespoons of double cream, and the 2 egg yolks into the mashed potatoes. 5. Season the potato mixture with salt and pepper to your taste. Set this mixture aside. 6. Prepare the chicken filling. Melt 30g of butter in a large pan over medium heat. 7. Add the shallots, carrots, and celery to the pan. Cook gently until they are soft, which should take about 5-7 minutes. 8. Add the finely chopped garlic to the pan and cook for 1 more minute, stirring constantly. 9. Pour in 4 tablespoons of white wine. Cook for 1 minute, allowing the alcohol to evaporate. 10. Stir in 1 tablespoon of tomato purée, 400g of tinned tomatoes, and 350ml of chicken stock. 11. Bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens. 12. Add 600g of shredded chicken, 16 black olives, and 2 tablespoons of parsley to the pan. 13. Season the chicken filling with salt and pepper to your taste. 14. Preheat your oven to 180°C (160°C Fan/Gas Mark 4). 15. Transfer the chicken filling mixture into a 20x30cm (8x12 inch) ovenproof dish. 16. Spread the prepared mashed potato topping evenly over the chicken filling. 17. Grate 50g of Gruyère cheese over the potato topping. 18. Bake in the preheated oven for 30-35 minutes. The dish is ready when it is piping hot all the way through and the potato topping is golden-brown.