Chicken Parmentier - Rick Stein

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, and there were loads of variations; in fact, there were more recipes than you can shake a stick at!

Anyway, I'm a big fan of Rick Stein and his recipes always seem to work, which of course is a good thing.

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!

Rick Stein's recipe looked good to me but since I can't follow any recipe without interfering even if it's just a tiny bit. Well all I did was added smoked paprika which I'm sure the French wouldn't perhaps 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, so chicken it was. If you don't like olives simply leave them out.

Keep reading for a printer-friendly recipe card.

Chicken Parmentier
Serves 4

Ingredients:
1.5kg floury potatoes, such as Maris Piper - peeled
30g butter
splash of milk
2 egg yolks - free range of course
salt and black pepper

For the filling:
30g butter
1 tbsp olive oil
8 small shallots - peeled and halved
3 carrots - small dice
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
500g cooked chicken - shredded
a handful of pitted black olives - halved
80g Gruyère cheese - Cheddar will do if you don't have any

Rick Stein,Parmentier, potatoes,chicken,recipe

Main,Dinner,Leftovers,Chicken

French

Yield: 4

Author: Rick Stein

Chicken Parmentier - Rick Stein

Such a lovely dish and a great way to use up any leftover chicken from the Sunday roast.

ingredients:

• 1.5kg floury potatoes, such as Maris Piper - peeled
• 30g butter
• splash of milk
• 2 egg yolks - free range of course
• salt and black pepper
• For the filling:
• 30g butter
• 1 tbsp olive oil
• 8 small shallots - peeled and halved
• 3 carrots - small dice
• 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
• 500g cooked chicken - shredded
• a handful of pitted black olives - halved
• 80g Gruyère cheese - Cheddar will do if you don't have any

instructions:

How to cook Chicken Parmentier - Rick Stein

1. Boil the potatoes in salted water until tender. 
2. Drain and push through a potato ricer, or mash thoroughly. Stir in the milk, butter and egg yolks. Season to taste and set aside.
3. Now melt the butter and oil 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 undercooked carrots. They will take a good 30 minutes.
4. Once it's nice and soft add the garlic and smoked paprika and cook for a minute or so more.
5. 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.
6. Add the shredded chicken and olives. Season to taste with salt and pepper.
7. Preheat the oven to 180C/160C Fan/Gas 4
8. Put the filling in an ovenproof dish; mine was about 8x10in and top with the mashed potato.
9. Grate over the Gruyère and bake for 30–35 minutes, until piping hot and the potato is golden-brown.

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