Chicken Parmentier - Great Dish for Leftover Roast Chicken

Now before I go on I must tell you I didn't imagine this dish would taste so good and therefore had no intention of writing about it. But after a quick taste when plating up, out came the camera and here we are with not the best photo but hey ho 😐 I was hungry and not in the mood for photography!

Chicken Parmentier I have to admit isn't something I'd heard of before; I know, call myself a food blogger, where have I been?  Anyway I received a box of wine the other day and one of the wines said it goes well with chicken parmentier.  So after having a bit of a Google there was the recipe along with loads of variations; in fact there were more recipes than you can shake a stick at.

Chicken Parmentier

But Rick Stein's recipe looked good to me but since I can't follow any recipe without interfering and doing my own thing I added smoked paprika which I'm sure neither Rick Stein or the French wouldn't approve of but I decided it would be a good thing, and as it turns out it was 😋

Apparently there's a dish called Hachis Parmentier which is a kind of French version of cottage pie. Hachis means chopped or minced and is usually made with leftover beef from a stew.  But I kinda liked the sound of chicken, and since I had some roast chicken, chicken it was.

Print Recipe





Serves 4

For the potato topping:
1.5kg floury potatoes, such as Maris Piper - peeled
30g butter
2 egg yolks - free range of course
salt and black pepper

For the filling:
30g butter
8 small shallots - peeled and halved
3 carrots - diced
2 sticks celery chopped
1 garlic clove - finely chopped
2 teaspoons smoked paprika
4 tablespoons dry white wine
1 tablespoon tomato purée (paste if you are in the states)
1 x 400g good quality tinned plum tomatoes - roughly chopped
350ml chicken stock made from a Knorr stock cube
600g cooked chicken (leftover from the Sunday roast) - shredded
a handful of pitted black olives - halved
80g Gruyère cheese - Cheddar will do if you don't have any

Method
Boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter and egg yolks. Season and set aside.
Now melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft - don't rush this bit as there's nothing worse than hard under cooked carrots.  Once it's nice and soft add the garlic and smoked paprika and cook for a minute or so more.
Pour in the wine and cook for another minute. Stir in the tomato purée, tomatoes including their juice.  Add the stock and cook for about 20 minutes, until thickened.

Add the shredded chicken and olives. Season to taste with salt and pepper.
Preheat the oven to 180C/160C Fan/Gas 4
Put the filling in an ovenproof dish; mine was about 8x10in and top with the mashed potato.
Grate over the Gruyère and bake for 30–35 minutes, until piping hot and the potato is golden-brown.

Chicken Parmentier in a dish

Don't like olives?  No worries, just leave them out!

2 comments

  1. Jan, just put this in the oven. It smells brilliant! The sauce thickened up perfectly. I didn't have shallots;so used half a huge onion roughly chopped
    and added mushrooms.

    ReplyDelete
  2. Antoinette - I am so pleased you made it and love your idea of adding mushrooms!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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A GLUG OF OIL