Chicken Parmentier

Ingredients

• 3 1/4 lbpotatoes, peeled, for mash
• 2 tbspbutter, for the mashed potato topping
• 5 tbspheavy cream, for the mashed potato topping
• 2egg yolks, for enriching the mash
• 2 tbspbutter, for the filling
• 7shallots, chopped
• 3carrots, chopped
• 2 stalkscelery, chopped
• 1 clovegarlic, finely chopped
• 4 tbspwhite wine
• 1 tbsptomato paste
• 14 ozcanned tomatoes, chopped
• 1 1/2 cupschicken stock
• 1 1/3 lbchicken, cooked and shredded
• 16black olives, pitted
• 2 tbspparsley, fresh, chopped
• 1/2 cupGruyère cheese, grated, for the topping
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oven to 350°F. Put the potatoes in a large pot of cold salted water, bring to a boil and cook for 15 to 20 minutes, until a knife slides in easily.

2. 2

   Meanwhile, melt the 30 g of butter for the filling in a large pan over medium-low heat and cook the shallots, carrots and celery gently for about 8 minutes, until soft. Add the garlic and cook for 1 minute.

3. 3

   Pour in the white wine and let it bubble for 1 minute, then stir in the tomato paste, canned tomatoes and stock. Simmer for 10 to 15 minutes, until the sauce has thickened.

4. 4

   While the sauce simmers, drain the potatoes well and mash them or push them through a ricer. Beat in the other 30 g of butter, the cream and the egg yolks, and season with salt and pepper.

5. 5

   Stir the chicken, olives and parsley into the sauce and season with salt and pepper.

6. 6

   Pour the filling into an 8x12-inch (20x30 cm) ovenproof dish, spread the mash evenly over it and scatter with the Gruyère.

7. 7

   Bake for 30 to 35 minutes, until bubbling at the edges and the potato top is golden brown.

Nutrition per serving