Chicken Parmentier

Ingredients

• 1.5kg Potatoes
• 30g Butter
• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cook the potatoes in salted water until soft, then drain well.
2. Push the potatoes through a ricer, or mash until completely smooth.
3. Beat in the 30g butter, the cream and the egg yolks, then season and set the mash aside.
4. Melt the remaining 30g butter in a large pan and cook the shallots, carrots and celery gently until softened.
5. Add the garlic and cook briefly, then pour in the wine and let it bubble for 1 minute.
6. Stir in the tomato purée, tinned tomatoes and chicken stock, and simmer for 10–15 minutes until the sauce thickens.
7. Fold in the shredded chicken, olives and parsley, and season with salt and pepper.
8. Heat the oven to 180C/160C Fan/Gas 4.
9. Spread the chicken filling in a 20x30cm/8x12in ovenproof dish and cover with the mashed potato.
10. Scatter the grated Gruyère over the top.
11. Bake for 30–35 minutes, until bubbling hot and golden on top.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.