Recipe byThe ZestyPlate Kitchen
Shredded chicken in a rich tomato and vegetable sauce under creamy mash and Gruyère, baked until golden. A French-style chicken parmentier.
Chicken parmentier is France's more refined take on cottage pie. A chicken, vegetable and olive ragù in a wine-and-tomato sauce goes under a topping of soft mash enriched with cream and egg yolk and finished with Gruyère. It's comforting in the way a pie always is, but a little dressed up, and a great use for leftover roast chicken.
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Prep 30 min
Cook 50 min
Total 80 min
Medium
Scale:
- 1.5kg Potatoes
- 5 tblsp Double Cream
- 2 Egg Yolks
- 30g Butter
- 7 Shallots
- 3 chopped Carrots
- 2 sticks Celery
- 1 finely chopped Garlic Clove
- 4 tbsp White Wine
- 1 tbls Tomato Puree
- 400g Tinned Tomatos
- 350ml Chicken Stock
- 600g Chicken
- 16 Black Olives
- 2 tbs Parsley
- 50g Gruyere Cheese
Tags:
Meat Dairy
Preparation
- For the topping, boil the potatoes in salted water until tender, drain, and push through a ricer or mash thoroughly. Beat in the butter, cream and egg yolks, season, and set aside.
- For the filling, melt the butter in a large pan and gently fry the shallots, carrots and celery until soft, then add the garlic. Pour in the wine and cook for 1 minute, then stir in the tomato puree, chopped tomatoes and stock and cook for 10 to 15 minutes until thickened. Add the shredded chicken, olives and parsley and season to taste.
- Heat the oven to 180C/160C fan/gas 4.
- Spoon the filling into a 20x30cm ovenproof dish, top with the mashed potato, and grate over the Gruyère. Bake for 30 to 35 minutes, until piping hot and golden-brown.
Tips from the ZestyPlate Kitchen
- Rice the potatoes or mash them really well, then beat in butter, cream and egg yolk for a smooth, rich topping.
- Cook the filling down until it's thick. A watery sauce makes the mash sink and weep.
- Shredded cooked chicken is ideal here, so it's a clever way to finish off a roast.
- Grate Gruyère over the top before baking for a golden, savoury crust.
Frequently Asked Questions
It's the French version: usually chicken, a wine-and-tomato sauce, and a richer, more refined mash on top.
It's perfect for this. Just stir the shredded meat through the sauce.
Yes. Assemble it ahead and bake to serve, or freeze it before baking.
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