Chicken Parmentier

Name: Chicken Parmentier
Yield: 8
Cuisine: Francesa
Ingredients: 30 g Butter; 600 g Chicken; 3 Carrot; 2 sticks Celery; 1.5 kg Potato; 4 tablespoons White wine; 1 tablespoon Tomato Puree; 1 Garlic Clove; 2 Egg Yolks; 2 tablespoons Parsley; 350 ml Chicken Stock; 16 Black Olives; 7 Shallots; 5 tablespoons Double Cream; 400 g Chopped Tomatoes; 50 g Gruyère

Media

Contains allergens

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein19 %23 g
Carbs38 %46 g
Fat43 %23 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	482 kcal	105 kcal
Protein	23 g	5 g
Carbs	46 g	10 g
Fat	23 g	5 g

One serving is about 461 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty35/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: French

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - France

Ingredients

30 g Butter
600 g Chicken
3 Carrot (chopped)
2 sticks Celery
1.5 kg Potato
4 tablespoons White wine
1 tablespoon Tomato Puree
1 Garlic Clove (finely chopped)
2 Egg Yolks
2 tablespoons Parsley
350 ml Chicken Stock
16 Black Olives
7 Shallots
5 tablespoons Double Cream
400 g Chopped Tomatoes
50 g Gruyère

Instructions

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.
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.
Preheat the oven to 180C/160C Fan/Gas 4.
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.