Classic Chicken Parmentier

Start by gathering all the ingredients for the dish.

In a pan, add some cooking oil followed by a hefty amount of butter.

Add 6 peeled and halved shallots to the pan and cook for a while.

Stir the shallots and let them soften.

Add chopped garlic to the pan and mix well.

Pour in 1/2 pint of chicken stock and stir.

Add chopped tomatoes and mix everything together.

Cook this mixture down until the vegetables soften, but not too crunchy.

Add 3 tablespoons of tomato puree and 4 tablespoons of white wine vinegar to the pan.

Stir in sliced black olives, a pinch of salt, and a pinch of black pepper.

Continue cooking the mixture down for a while before adding the leftover roast chicken.

Mix the chicken into the vegetable mixture and cook for about 10 minutes.

Transfer the mixture into a baking dish and level it off.

Prepare mashed potatoes by adding a hefty amount of butter, salt, pepper, cream, and 2 egg yolks to cooked potatoes.

Mash the potatoes until light and fluffy.

Spread the mashed potatoes over the chicken mixture in the baking dish.

Top with cheddar cheese for a golden crust.

Bake in the oven until the top is golden brown and toasty.

Equipment Needed

Spice Level:

Allergens