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Chicken Parmentier

Name: Chicken Parmentier
Ingredients: 1.5 kg/3lb 5oz floury potatoes, such as King Edwards, peeled; 130 g/1oz butter; 15 tbsp double cream; 12 free-range egg yolks; 1 salt and black pepper; 130 g/1oz butter; 16 large or 8 small shallots, peeled and halved; 13 carrots, chopped; 12 sticks celery chopped; 11 garlic clove, finely chopped; 14 tbsp dry white wine; 11 tbsp tomato purée; 14 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes); 1350 ml/12fl oz chicken stock; 1600 g/1lb 5oz cooked chicken meat (from a roast or rotisserie chicken), shredded; 116 black olives, stones removed, halved; 12 tbsp chopped fresh parsley; 150 g/1¾oz Gruyère cheeseFor 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.; 1 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.; 1 Preheat the oven to 180C/160C Fan/Gas 4.; 1 Put 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.

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1.5 kg/3lb 5oz floury potatoes, such as King Edwards, peeled
130 g/1oz butter
15 tbsp double cream
12 free-range egg yolks
1 salt and black pepper
130 g/1oz butter
16 large or 8 small shallots, peeled and halved
13 carrots, chopped
12 sticks celery chopped
11 garlic clove, finely chopped
14 tbsp dry white wine
11 tbsp tomato purée
14 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes)
1350 ml/12fl oz chicken stock
1600 g/1lb 5oz cooked chicken meat (from a roast or rotisserie chicken), shredded
116 black olives, stones removed, halved
12 tbsp chopped fresh parsley
150 g/1¾oz Gruyère cheeseFor 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.
1 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.
1 Preheat the oven to 180C/160C Fan/Gas 4.
1 Put 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.