6
France
Chicken Parmentier
Allergens: Celery, Eggs, Gluten, Milk, Sulphites
The French shepherd's pie, minced chicken under a mashed-potato top.
Ingredients
- Stock cubes 350 ml
- Tomato purée 1 tbsp
- Fresh parsley 2 tbsp
- Carrot 3
- Celery 2 stick
- Garlic 1
- Potatoes 1.5 kg
- Shallots 7
- Whole chicken 600 g
- Butter 30 g
- Cream 5 tbsp
- Eggs 2
- Gruyère 50 g
- Chopped tomatoes 400 g
- Olives 16
- White wine 4 tbsp
Method
- For the topping, boil the potatoes in salted water until tender.
- Drain and push through a potato ricer, or mash thoroughly.
- Stir in the butter, cream and egg yolks.
- Season and set aside.
- For the filling, melt the butter in a large pan.
- Add the 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.
- Season to taste with salt and pepper.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato.
- Grate over the Gruyère.
- Bake for 30–35 minutes, until piping hot and the potato is golden-brown.