Chicken Parmentier - Great Dish for Leftover Roast Chicken

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.



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 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.

Yield: 4Author: Jan Bennett

Chicken Parmentier

Great way to use up leftover chicken from a Sunday roast. If you don't have enough left freeze what chicken you do have until you have enough.

prep time: 10 minscook time: 1 hour and 25 minstotal time: 1 hours and 35 mins

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

600g cooked chicken - shredded

a handful of pitted black olives - halved

80g Gruyère cheese - Cheddar will do if you don't have any

instructions

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 under cooked 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.

Created using The Recipes Generator

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