Rustic Chicken Parmentier
Tender braised chicken in rich tomato sauce, topped with creamy mash and golden melted Gruyère.
Ingredients
1.5kg Maris Piper potatoes, peeled and chopped2.5kg
60g salted butter, divided250g
5 tbsp double cream300ml
2 egg yolks6 pack
7 shallots, finely diced300g
3 carrots, finely diced1kg
2 celery sticks, finely diced350g
1 garlic clove, finely chopped3 pack
4 tbsp dry white wine750ml
1 tbsp tomato purée200g
400g tinned chopped tomatoes400g
350ml hot chicken stock10 pack
600g cooked shredded chicken600g
16 pitted black olives, halved340g
2 tbsp chopped fresh parsley30g
50g Gruyère cheese, grated150g
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.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £13.65 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£27.73 est. · serves 6