French·non-vegetarian·medium

Chicken Parmentier

Name: Chicken Parmentier
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
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

Chicken Parmentier is a creamy, comforting French classic that layers tender chicken in a rich white wine and mushroom sauce, crowned with a velvety potato purée. The dish balances deep umami from the sauce with the buttery, pillowy texture of the mashed potatoes, creating a satisfying contrast in every bite. Worth making for its ability to transform simple ingredients into a restaurant-worthy meal, it’s the kind of dish that feels indulgent yet effortless. Perfect for a cozy dinner, it delivers warmth and elegance without the fuss.

60 min(prep 20 + cook 40)

4 servings

650 kcal

4.5

Ingredients

Nutrition

650 kcalper serving

Protein30g25%

Carbs50g41%

Fat35g29%

Fiber4g3%

Sugar3g2%

Directions

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.

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