European 25 min

Chicken Parmentier

Name: Chicken Parmentier
Total time: 25 min
Yield: 2 servings
Cuisine: European
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

meatdairychicken

Ingredientsfor 2

800

Cal

30g

Protein

120g

Carbs

40g

Fat

11.5kg Potatoes
230g Butter
35 tblsp Double Cream
42 Egg Yolks
530g Butter
67 Shallots
73 chopped Carrots
82 sticks Celery
91 finely chopped Garlic Clove
104 tbsp White Wine
111 tbls Tomato Puree
12400g Tinned Tomatos
13350ml Chicken Stock
14600g Chicken
1516 Black Olives
162 tbs Parsley
1750g Gruyere cheese

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Instructions

1
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.
2
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.
3
Preheat the oven to 180C/160C Fan/Gas 4.
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.