A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Chicken Parmentier - Rick Stein

French-inspired Recipe 

Think of this as a Shepherd's Pie but made with leftover chicken.

An easy midweek dinner, as it uses any leftover roast chicken from the Sunday roast.

Chicken parmentier just out of the oven. An easy recipe for leftover roast chicken.

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*Post updated December 2023*

Now, I have to admit this isn't something I'd heard of before Chicken Parmentier; I know, I call myself a food blogger where have I been?!

Anyway, I received a box of wine the other day and on the back of one of the bottles I read that it goes well with Chicken Parmentier.

So, I had a Google, and found there were loads of variations, in fact, there were more chicken parmentier recipes than you can shake a stick at! 

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

Recipe Top Tips! 

If you don't like olives simply leave them out!

Use good quality tinned tomatoes or your sauce won't be as good - I always use the brand Cirio.

Rick Stein's recipe looked good, but I can't follow any recipe without interfering, even if it's just a tiny bit.

So I added sweet smoked paprika (sweet, not hot) which I'm glad I did as it really adds to the taste.

I left out the cream in the mashed potatoes since I really don't think it's necessary - they were creamy enough without it.

But if you want to add cream, he uses 5 tablespoons of double (heavy) cream to the mash.

Chances are you won't have enough leftover roast chicken from the Sunday roast.

So, do as I do and freeze what you do have and then the next time you have roast chicken you with have enough! ūüėČ

When cooking the veg and shallots in this recipe, put a lid on the pan and they will soften much quicker - just take care they don't burn.

Did you know?

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 as I had leftover roast chicken, I used that.

Ingredients 

  • mashed potatoes
    • butter
    • olive oil
    • shallots 
    • carrots 
    • celery 
    • garlic
    • smoked paprika
    • dry white wine
    • tomato pur√©e (paste if you are in the States)
    • tin of plum tomatoes
    • chicken stock 
    • cooked chicken 
    • pitted black olives
    • Gruy√®re cheese

    How to make chicken parmentier

    Please see the full instructions in the recipe card below. 

    Make the mash and set it aside. Gather your ingredients and chop the veg and shallots.

    Roast chicken, carrots, shallots and celery

    Melt the butter in a large pan. Add the shallots, carrots and celery, gently fry until soft, then add garlic.

    Carrots celery and shallots in a frying  pan

    Pour in the wine and cook for 1 minute. Stir in the tomato pur√©e, and cook for a further 2 minutes.

    Carrots celery and shallots cooking

    Add the tomatoes and break them up a bit. 

    Add the stock and cook for 10–15 minutes, until thickened up a bit. Once the chicken is added it really soaks up the sauce, so don't reduce it too much.

    Add the tomatoes and stock to the frying pan

    Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.

    Chicken Parmentier filling cooking in a pan

    Put the filling in a 20x30cm/8x12inch ovenproof dish and top with the mashed potato.

    Grate over the Gruyère.

    Chicken Parmentier ready for the oven

    Bake for 30–35 minutes, until piping hot and the potato is golden-brown.

    Chicken Parmentier
    You might also like my Leftover Chicken Curry Recipe.

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

    chicken parmentier, chicken parmentier rick stein, french inspired recipe, leftover roast chicken
    Main, Dinner, Chicken
    French
    Yield: 4
    Author: Jan Bennett
    Chicken Parmentier - Rick Stein

    Chicken Parmentier - Rick Stein

    Such a tasty dish and a great way to use up any leftover chicken from the Sunday roast.
    Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M

    Ingredients

    • 1.5kg floury potatoes, such as Maris Piper - peeled
    • 30g butter
    • a splash of milk
    • 2 egg yolks - free range of course
    • salt and black pepper
    For the filling
    • 30g butter
    • 1 tbsp olive oil
    • 8 banana shallots - peeled and chopped
    • 3 carrots - sliced ¼ inch slices
    • 2 sticks celery - sliced thinly
    • 1 garlic clove - minced or very finely chopped
    • 2 teaspoons smoked paprika
    • 4 tablespoons dry white wine
    • 1 tablespoon tomato pur√©e (paste if you are in the states)
    • 1 x 400g good quality tinned plum tomatoes
    • 350ml chicken stock I used a Knorr stock cube
    • 500g cooked chicken - shredded
    • a handful of pitted black olives - halved
    • 50g Gruy√®re cheese - Cheddar will work too

    Instructions

    Make the potatoes
    1. For the topping, boil the potatoes in salted water until tender.
    2. Drain and mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
    For the filling
    1. Melt the butter in a large pan. Add the shallots, carrots and celery, gently fry until soft, then add in the garlic.
    2. Pour in the wine and cook for 1 minute.
    3. Stir in the tomato purée, and cook for a further 2 minutes.
    4. Add the tomatoes and break them up a bit. Add the stock and cook for 10–15 minutes, until thickened up a bit.
    5. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
    Preheat the oven to 180°C/160°C Fan/Gas 4
    1. Put the filling in a 20x30cm/8x12inch ovenproof dish and top with the mashed potato.
    2. Grate over the Gruyère.
    3. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
    Did you make this recipe?
    @aglugofoil #aglugofoil

    4 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
    3. I hate mashed potatoes, due to dislike of dairy. So am making this now using crushed potatoes with a butter substitute. So far tastes delicious.

      ReplyDelete
      Replies
      1. Hi That's a great idea, I'm glad to know it tastes good.

        Delete

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    Cheers
    Jan