France · chicken

Chicken Parmentier

Name: Chicken Parmentier
Yield: 4 servings
Cuisine: France
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Potatoes1.5 kg
Butter30 g
Double Cream5 tbsp
Egg Yolks2
Butter30 g
Shallots7
Carrots3
Celery2 stalk
Garlic Clove1
White Wine4 tbsp
Tomato Puree1 tbsp
Tinned Tomatos400 g
Chicken Stock350 ml
Chicken600 g
Black Olives16
Parsley2 tbsp
Gruyere cheese50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	924 kcal
Protein	53.7 g
Fat	29.7 g
of which saturates	15.9 g
Carbohydrate	102.2 g
of which sugars	11.3 g
Fibre	11.2 g
Salt	1.8 g

Worked out from the 92% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.

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