Chicken Parmentier

Ingredients

• 1.5kg Potatoes
• 30g Butter
• 5 tblsp Double Cream
• 2 Egg Yolks
• 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

Instructions

1. For the topping, boil the potatoes in salted water until very tender. Drain well and pass through a ricer or mash thoroughly until smooth. Stir in the butter, cream and egg yolks, season with salt and pepper, and set aside.
2. For the filling, melt the butter in a large pan over medium heat. Add the shallots, carrots and celery and cook gently until softened. Stir in the garlic and cook briefly.
3. Pour in the white wine and simmer for about 1 minute to reduce. Add the tomato purée, tinned tomatoes and chicken stock. Cook for 10–15 minutes, until the sauce thickens. Stir in the shredded chicken, olives and parsley, then season to taste.
4. Preheat the oven to 180°C / 160°C fan / Gas mark 4.
5. Spoon the filling into a 20 x 30 cm (8 x 12 inch) ovenproof dish and spread evenly. Top with the mashed potatoes, smoothing the surface. Grate the Gruyère over the top.
6. Bake for 30–35 minutes, until piping hot throughout and the potato topping is golden brown. Let stand briefly before serving.

instructions_source: editorial-classic