This Rick Stein recipe for Chicken Parmentier is seriously good, and is a great way to use up any leftover roast chicken from Sunday dinner.
Now, I have to admit isn't something I'd heard of before Chicken Parmentier; I know and I 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!
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.
Top Tips!
If you don't like olives simply leave them out.
Use good quality tinned tomatoes - I always use the brand Cirio.
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
Chicken Parmentier - Rick Stein
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
- Boil the potatoes in salted water until tender.
- Drain and push through a potato ricer, or mash thoroughly. Stir in the milk, butter and egg yolks. Season to taste and set aside.
- 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.
- 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.
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
ReplyDeleteand added mushrooms.
Antoinette - I am so pleased you made it and love your idea of adding mushrooms!
ReplyDeleteI hate mashed potatoes, due to dislike of dairy. So am making this now using crushed potatoes with a butter substitute. So far tastes delicious.
ReplyDeleteHi That's a great idea, I'm glad to know it tastes good.
Delete