Chicken parmentier
Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. It's ridiculously easy! For this recipe you will need a 20x30cm/8x12in ovenproof dish.
Ingredients
- Double cream75 ml
- Egg yolk2 ცალი
- Garlic3 კბილი
- White wine60 ml
- Chicken stock200 ml
Instructions
4 steps- 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.
Nutrition
1 serving ≈ 342 g
Nutrition values are estimates. - means data is unavailable.
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