Frenchby TheMealDBChicken ParmentierKeep screen onSaveShareIngredients1.5kg Potatoes30g Butter5 tblsp Double Cream2 Egg Yolks7 Shallots3 chopped Carrots2 sticks Celery1 finely chopped Garlic Clove4 tbsp White Wine1 tbls Tomato Puree400g Tinned Tomatos350ml Chicken Stock600g Chicken16 Black Olives2 tbs Parsley50g Gruyere cheeseStepsStep-by-step0 of 4 done1For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.2For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.3Preheat the oven to 180C/160C Fan/Gas 4.4Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.Source: TheMealDB
