Rick Stein's chicken Parmentier recipe is a comforting dish that can be a fantastic way to utilise your Sunday roast leftovers. This French-inspired meal features a golden brown, cheesy potato topping that ties everything together perfectly. For this recipe, which serves six, you'll need a 20x30cm/8x12in ovenproof dish.
For the potato topping: 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled 30g/1oz butter Five tbsp double cream Two free-range egg yolks Salt and black pepper For the filling: 30g/1oz butter Six large or eight small shallots, peeled and halved Three carrots, chopped Two sticks celery chopped One garlic clove, finely chopped Four tbsp dry white wine One tbsp tomato purée Four large ripe tomatoes, peeled and chopped (or one x 400g tin chopped plum tomatoes) 350ml/12fl oz chicken stock 600g/1lb 5oz leftover roast chicken, shredded 16 black olives, stones removed, halved Two tbsp chopped fresh parsley 50g/13⁄4oz Gruyère cheese - Start by boiling the potatoes in salted water until they're tender. Once done, drain them and either push through a potato ricer or mash thoroughly, - Mix in the butter, cream, and egg yolks.
Season to taste and set aside. - Next, melt the butter in a large pan. Add the shallots, carrots, and celery, and cook gently until they are soft.
- Then add the garlic. Pour in the wine and cook for one minute. - Stir in the tomato puree, chopped tomatoes, and stock, and let it simmer for 1015 minutes until it thickens.
Add the shredded chicken, olives, and parsley. - Season with salt and pepper. - Preheat the oven to 180C/160C Fan/Gas 4.
- Transfer the filling to a 20x30cm/8x12in ovenproof dish and spread the mashed potatoes over the top. Sprinkle with grated Gruyere. - Bake for 3035 minutes, until the dish is piping hot and the potato topping is golden-brown.
.
