Chicken Parmentier
If you are looking for a reliable chicken recipe, this Chicken Parmentier is one to keep: 17 ingredients, 4 simple steps, ready in roughly under an hour. It is naturally dairy, so it suits mixed tables without any substitutions. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 1 ½ kg Potatoes
- 30 g Butter
- 5 Tblsp Double Cream
- 2 Egg Yolks
- 30 g Butter
- 7 Shallots
- 3 Carrots
- 2 stick Celery
- 1 Finely chopped Garlic Clove
- 4 tbsp White Wine
- 1 Tbls Tomato Puree
- 400 g Tinned Tomatos
- 350 ml Chicken Stock
- 600 g Chicken
- 16 Black Olives
- 2 Tbs chopped Parsley
- 50 g Gruyere cheese
Method
- 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.
Tips for the best Chicken Parmentier
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 17 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the France base takes well to it.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is Chicken Parmentier dairy?
Yes — this version is dairy as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicken Parmentier ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chicken Parmentier recipe hard to make?
It is rated hard: 17 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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