Chicken Parmentier

Push the cooked potatoes through a potato ricer into a bowl. Stir in the butter, cream, and egg yolks until smooth, then season with salt and pepper.

Ingredients

15 mL of Boiling Potatoes

2½ mL of Salt And Pepper

225 g of Mashed Potatoes

60 mL of Unsalted Butter

60 mL of Heavy Cream

2 pieces of Egg Yolks

240 mL of Cream

Equipment

Potato Ricer

Bowl

In a large pan, melt the butter over medium heat. Add the carrots, celery, and shallots, sautéing until softened. Stir in the minced garlic and cook for 1 minute.

Ingredients

30 mL of Unsalted Butter

2 pieces of Carrots

1 piece of Celery

1 piece of Shallot

5 mL of Minced Garlic

Equipment

Frying Pan

Pour in the wine and cook for 1 minute. Add the tomato purée, chopped tomatoes, and chicken stock, simmering for 15 minutes until the sauce thickens.

Ingredients

120 mL of White Wine

15 mL of Tomato Puree

240 mL of Chopped Tomatoes

240 mL of Chicken Broth

225 g of Shredded Chicken Breast

225 g of Freshly Chopped Parsley

Equipment

Frying Pan

Stir the shredded chicken, olives, and fresh parsley into the sauce. Season with salt and pepper to taste.

Ingredients

2½ mL of Salt And Pepper

240 mL of Chicken Broth

475 mL of Shredded Chicken Breast

30 mL of Freshly Chopped Parsley

60 mL of Olives

Equipment

Frying Pan

Preheat the oven to 180°C. Transfer the chicken mixture into a casserole dish and spread the mashed potato topping evenly over the top. Sprinkle with grated Gruyère.

Ingredients

225 g of Mashed Potatoes

240 mL of Chicken Broth

225 g of Shredded Chicken Breast

120 mL of Gruyere

Equipment

Oven

Casserole Dish

Bake for 35 minutes until the potato topping is golden-brown and the filling is bubbling.

Equipment

Oven