Chicken Parmentier

Name: Chicken Parmentier
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 kg Potatoes; 30 g Butter; 150 ml Heavy cream (35% fat); 2 pcs Egg yolks; 30 g Butter; 7 pcs Shallot; 3 pcs Carrot; 2 pcs Celery; 1 clove Garlic; 4 tbsp White wine; 1 tbsp Tomato paste; 400 g Canned tomatoes; 350 ml Chicken broth; 600 g Chicken fillet; 16 pcs Pitted black olives; 2 tbsp Fresh parsley; 50 g Gruyère cheese

A classic French dish of tender chicken fillet with vegetables in tomato sauce, topped with a fluffy potato crust and Gruyère cheese. Aromatic, hearty, and incredibly delicious!

Ingredients

1.5 kg Potatoes
30 g Butter
150 ml Heavy cream (35% fat)
2 pcs Egg yolks
30 g Butter
7 pcs Shallot
3 pcs Carrot
2 pcs Celery
1 clove Garlic
4 tbsp White wine
1 tbsp Tomato paste
400 g Canned tomatoes
350 ml Chicken broth
600 g Chicken fillet
16 pcs Pitted black olives
2 tbsp Fresh parsley
50 g Gruyère cheese

Instructions

Boil the potatoes in salted water until tender, then drain. Press the potatoes through a ricer or mash thoroughly with a fork. Add butter, heavy cream, and egg yolks, mixing well. Season with salt and pepper to taste. Set aside.
Cut the chicken fillet into small pieces. Melt butter in a large skillet, add diced shallot, carrot, and celery. Cook over medium heat until softened, then add minced garlic.
Pour in the wine and cook for 1 minute. Add tomato paste, canned tomatoes, and chicken broth. Simmer for 10–15 minutes until the sauce thickens. Stir in the diced chicken fillet, olives, and parsley. Season with salt and pepper to taste.
Preheat the oven to 180°C (160°C in convection mode).
Transfer the filling to a 20×30 cm baking dish and spread the potato purée on top. Grate the Gruyère cheese directly over the dish. Bake for 30–35 minutes until the dish is heated through and the potato develops a golden color.