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Chicken Parmentier Recipe

Chicken Parmentier

Serves 4
For the potato topping:

1.5kg floury potatoes, such as Maris Piper - peeled
30g butter
2 egg yolks - free range of course
salt and black pepper

For the filling:

30g butter
8 small shallots - peeled and halved
3 carrots - diced
2 sticks celery chopped
1 garlic clove - finely chopped
2 teaspoons smoked paprika
4 tablespoons dry white wine
1 tablespoon tomato purée (paste if you are in the states)
1 x 400g good quality tinned plum tomatoes - roughly chopped
350ml chicken stock made from a Knorr stock cube
600g cooked chicken (leftover from the Sunday roast) - shredded
a handful of pitted black olives - halved
80g Gruyère cheese - Cheddar will do if you don't have any


Boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter and egg yolks. Season and set aside.
Now melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft - don't rush this bit as there's nothing worse than hard under cooked carrots. 
Once it's nice and soft add the garlic and smoked paprika and cook for a minute or so more.
Pour in the wine and cook for another minute. Stir in the tomato purée, tomatoes including their juice.  Add the stock and cook for about 20 minutes, until thickened.

Add the shredded chicken and olives. Season to taste with salt and pepper.
Preheat the oven to 180C/160C Fan/Gas 4
Put the filling in an ovenproof dish; mine was about 8x10in and top with the mashed potato.
Grate over the Gruyère and bake for 30–35 minutes, until piping hot and the potato is golden-brown.