French · Chicken
Chicken Parmentier
A French-style shepherd's pie featuring shredded chicken in a rich tomato and wine sauce topped with creamy mashed potatoes. This elegant comfort food is finished with Gruyère cheese for a golden, bubbling top.
The Method
Instructions
Let's start with the topping for our Chicken Parmentier. First, bring a large pot of salted water to a rolling boil and gently add your potatoes. You want to cook them until they're tender enough to easily pierce with a fork, which usually takes about 15 to 20 minutes depending on the size of your potato chunks. Once they're perfectly soft, drain them well to remove any excess water. Now, for a super smooth and fluffy texture, push the potatoes through a potato ricer if you have one. If not, just mash them thoroughly with a potato masher, making sure there are no lumps left. While the potatoes are still warm, stir in the butter so it melts beautifully, then gently fold in the double cream and egg yolks. This combo will make your topping rich and silky. Give it a good seasoning with salt and pepper to really bring out the flavors. Set this creamy mash aside for now, and we'll get to the filling.
For the filling, grab a large pan and melt your butter over medium heat until it's all nice and bubbly. Toss in the shallots, carrots, and celery, then gently fry them. You're looking for them to become soft and sweet, so take your time here,it'll take about 8 to 10 minutes. You want those veggies to lose their raw edge but not brown too much. Once they're tender, add in the minced garlic and cook it just for a minute or so until fragrant, but be careful not to let it burn. Now it's time to pour in the white wine. Let it bubble away for about a minute to cook off the alcohol and concentrate the flavors. Stir in the tomato purée followed by the chopped tinned tomatoes and chicken stock, then bring everything to a simmer. Let this lovely mixture cook gently for 10 to 15 minutes, stirring occasionally, until it thickens into a rich, saucy filling. Finally, fold in your shredded chicken, black olives, and a generous handful of fresh parsley. Give everything a good stir and season with salt and pepper to taste,you want a balanced, savory filling bursting with flavor.
Now, before assembling, preheat your oven to 180C (that's 160C fan or Gas mark 4 ). This ensures it's hot and ready to cook the dish evenly. Take a 20 by 30 centimeter (or roughly 8 by 12 inch) ovenproof dish and spoon in your delicious chicken filling, spreading it out evenly across the base. Then, carefully dollop the mashed potato topping over the filling, smoothing it out gently with a spatula or the back of a spoon to cover everything completely. To finish, grate a generous amount of Gruyère cheese on top,this will melt and create a beautiful golden crust. Pop the dish into the preheated oven and bake for about 30 to 35 minutes. You're looking for the filling to be piping hot throughout and the potato topping to turn a gorgeous golden brown, with the cheese bubbling and crisp at the edges. Once it's done, let it sit for a few minutes before serving,it makes it easier to cut nice portions and those flavors really settle in. Enjoy your cozy, comforting French classic!
For the filling, grab a large pan and melt your butter over medium heat until it's all nice and bubbly. Toss in the shallots, carrots, and celery, then gently fry them. You're looking for them to become soft and sweet, so take your time here,it'll take about 8 to 10 minutes. You want those veggies to lose their raw edge but not brown too much. Once they're tender, add in the minced garlic and cook it just for a minute or so until fragrant, but be careful not to let it burn. Now it's time to pour in the white wine. Let it bubble away for about a minute to cook off the alcohol and concentrate the flavors. Stir in the tomato purée followed by the chopped tinned tomatoes and chicken stock, then bring everything to a simmer. Let this lovely mixture cook gently for 10 to 15 minutes, stirring occasionally, until it thickens into a rich, saucy filling. Finally, fold in your shredded chicken, black olives, and a generous handful of fresh parsley. Give everything a good stir and season with salt and pepper to taste,you want a balanced, savory filling bursting with flavor.
Now, before assembling, preheat your oven to 180C (that's 160C fan or Gas mark 4 ). This ensures it's hot and ready to cook the dish evenly. Take a 20 by 30 centimeter (or roughly 8 by 12 inch) ovenproof dish and spoon in your delicious chicken filling, spreading it out evenly across the base. Then, carefully dollop the mashed potato topping over the filling, smoothing it out gently with a spatula or the back of a spoon to cover everything completely. To finish, grate a generous amount of Gruyère cheese on top,this will melt and create a beautiful golden crust. Pop the dish into the preheated oven and bake for about 30 to 35 minutes. You're looking for the filling to be piping hot throughout and the potato topping to turn a gorgeous golden brown, with the cheese bubbling and crisp at the edges. Once it's done, let it sit for a few minutes before serving,it makes it easier to cut nice portions and those flavors really settle in. Enjoy your cozy, comforting French classic!
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