Chicken Parmentier
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In chicken parmentier, Potatoes, Butter and tblsp Double Cream are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1For 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.
- 2For 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.
Nutrition
- Calories
- 1128
- Protein
- 90.3g
- Carbs
- 74.2g
Chef tips
To achieve a particularly crispy, golden topping, use a fork to create small ridges on the surface of the mashed potato before popping it in the oven; these grooves will become beautifully crunchy.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In chicken parmentier, Potatoes, Butter and tblsp Double Cream are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.