France
Chicken Parmentier
?
From Unknown
Forked from Recipe via bbc.co.uk / TheMealDB
Original recipe
FranceChickenMeatDairy
Prep
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Cook
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Total
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Serves
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Method
Chicken
Ingredients
Units
Potatoes — 1 1/2 kg
Butter — 30 g
Double Cream — 5
Egg Yolks — 2
Butter — 30 g
Shallots — 7
Carrots — 3
Celery — 2 stick
Garlic Clove — 1
White Wine — 4 tbsp
Tomato Puree — 1
Tinned Tomatos — 400 g
Chicken Stock — 350 ml
Chicken — 600 g
Black Olives — 16
Parsley — 2
Gruyere cheese — 50 g
Method
1
For 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.
2
For 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.
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Unknown · Jun 21, 2026 · current