Chicken Parmentier
Chicken Parmentier transforms humble poultry and potatoes into something unexpectedly refined through its silky béchamel binding. Named after Antoine-Augustin Parmentier, the agronomist who championed potatoes in 18th-century France, this dish reflects a specific moment when peasant staples gained aristocratic treatment. The technique of enriching the sauce with egg yolks, then binding it all under a golden crust, requires patience but rewards you with layers of texture that justify the effort.
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..
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