Chicken Parmentier
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Chicken Parmentier

A classic French comfort dish combining tender chicken and flavorful vegetables topped with creamy mashed potatoes and Gruyère cheese, baked to perfection.

FrenchOmnivoreDinner
By Mike
15 minPrep
60 minCook
90 minTotal
4Servings
450Calories

Ingredients

  • Potatoes1.5kg
  • Butter60g
  • double cream5 tablespoons
  • Egg Yolk2
  • Shallots7
  • Carrots3, chopped
  • Celery2 sticks
  • Garlic1 clove, finely chopped
  • White Wine4 tablespoons
  • Tomato puree1 tablespoon
  • Tinned tomatoes400g
  • Chicken stock350ml
  • Chicken Breast600g
  • Black Olives16
  • Parsley2 tablespoons
  • Gruyere Cheese50g

Chicken Parmentier is a delicious and hearty French dish that features a savory filling of chicken, vegetables, and olives, all topped with a rich layer of creamy mashed potatoes. The combination of textures—crunchy potato topping and soft filling—creates a comforting meal that's perfect for any occasion. This recipe makes use of simple, wholesome ingredients, making it a great choice for family dinners or gatherings.

To prepare this dish, you start by making the mashed potato topping, which is enriched with butter, cream, and egg yolks for a luxurious texture. The filling is made by sautéing shallots, carrots, and celery, then adding garlic, white wine, and tomato for depth of flavor. Once everything is combined, the dish is baked until the top is golden and crispy.

One of the best aspects of Chicken Parmentier is its versatility. You can easily adjust the vegetables based on what you have on hand or what’s in season. This dish also holds well, making it a great candidate for meal prep or reheating leftovers. Serve it warm, and enjoy the comforting flavors and textures.

When storing, keep any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until heated through for best results.

Substitutions

  • For a lighter topping, substitute half of the cream with milk.
  • Use sweet potatoes instead of regular potatoes for a different flavor profile.
  • Replace chicken with cooked lentils for a vegetarian option.
  • Use vegetable stock instead of chicken stock for a vegetarian version.

Instructions

  1. Prepare the Potato Topping

    15 min

    Begin by boiling potatoes in salted water until soft. Drain them and either push through a potato ricer or mash thoroughly. Mix in butter, double cream, and egg yolks. Season the mixture with salt and set aside.

  2. Cook the Filling

    20 min

    In a large pan, melt butter and add shallots, carrots, and celery. Sauté gently until softened, then add finely chopped garlic. Pour in white wine and cook for 1 minute. Stir in tomato purée, tinned tomatoes, and chicken stock, and let it simmer for 10-15 minutes until the mixture thickens. Fold in the shredded chicken, black olives, and parsley, seasoning to taste with salt and pepper.

  3. Preheat the Oven

    5 min

    While the filling is thickening, preheat your oven to 180°C (160°C fan) or Gas 4.

  4. Assemble the Dish

    10 min

    Transfer the chicken filling to a 20x30 cm (8x12 in) ovenproof dish and spread the mashed potato topping evenly over it. Grate Gruyère cheese on top for a delicious crust.

  5. Bake the Dish

    35 min

    Place the assembled dish in the preheated oven and bake for 30-35 minutes. It's done when the filling is piping hot and the potato topping is golden-brown.

FAQ

Yes, you can prepare the filling and topping separately and assemble them in the dish. Store in the refrigerator and bake when ready to eat.

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