Rick Stein’s chicken Parmentier recipe is a warming and comforting dish that’s perfect for using up leftover roast chicken. This French-inspired recipe features a golden brown, cheesy potato topping that brings everything together beautifully. It’s a simple yet satisfying meal that’s sure to please everyone at the table.
Ingredients:
For the potato topping:
* 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled
* 30g/1oz butter
* Five tbsp double cream
* Two free-range egg yolks
* Salt and black pepper
For the filling:
* 30g/1oz butter
* Six large or eight small shallots, peeled and halved
* Three carrots, chopped
* Two sticks celery chopped
* One garlic clove, finely chopped
* Four tbsp dry white wine
* One tbsp tomato purée
* Four large ripe tomatoes, peeled and chopped (or one x 400g tin chopped plum tomatoes)
* 350ml/12fl oz chicken stock
* 600g/1lb 5oz leftover roast chicken, shredded
* 16 black olives, stones removed, halved
* Two tbsp chopped fresh parsley
* 50g/13⁄4oz Gruyère cheese
Instructions:
For the topping:
1. Boil the potatoes in salted water until they are tender. Drain them and either push through a potato ricer or mash thoroughly.
2. Mix in the butter, cream, and egg yolks. Season to taste and set aside.
For the filling:
1. Melt the butter in a large pan. Add the shallots, carrots, and celery, and cook gently until they are soft. Then add the garlic.
2. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes, and stock, and let it simmer for 10–15 minutes until it thickens.
3. Add the shredded chicken, olives, and parsley. Season with salt and pepper.
Assembly:
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Transfer the filling to a 20x30cm/8x12in ovenproof dish and spread the mashed potatoes over the top.
3. Sprinkle with grated Gruyère.
4. Bake for 30–35 minutes, until the dish is piping hot and the potato topping is golden-brown.
