French-inspired Recipe
Think of this as a Shepherd's Pie but made with leftover chicken.
An easy midweek dinner, as it uses any leftover roast chicken from the Sunday roast.
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*Post updated December 2023*
Now, I have to admit this isn't something I'd heard of before Chicken Parmentier; I know, I call myself a food blogger where have I been?!
Anyway, I received a box of wine the other day and on the back of one of the bottles I read that it goes well with Chicken Parmentier.
So, I had a Google, and found there were loads of variations, in fact, there were more chicken parmentier recipes than you can shake a stick at!
Now, I'm a big fan of Rick Stein and his recipes always seem to work, which of course is a good thing so I went with his.
Recipe Top Tips!
If you don't like olives simply leave them out!
Use good quality tinned tomatoes or your sauce won't be as good - I always use the brand Cirio.
Rick Stein's recipe looked good, but I can't follow any recipe without interfering, even if it's just a tiny bit.
So I added sweet smoked paprika (sweet, not hot) which I'm glad I did as it really adds to the taste.
I left out the cream in the mashed potatoes since I really don't think it's necessary - they were creamy enough without it.
But if you want to add cream, he uses 5 tablespoons of double (heavy) cream to the mash.
Chances are you won't have enough leftover roast chicken from the Sunday roast.
So, do as I do and freeze what you do have and then the next time you have roast chicken you with have enough! 😉
When cooking the veg and shallots in this recipe, put a lid on the pan, and they will soften much quicker - just take care they don't burn.
Did you know?
Apparently, there's a dish called Hachis Parmentier which is a kind of French version of cottage pie.
Hachis means chopped or minced and is usually made with leftover beef from a stew. But I kinda liked the sound of chicken, and as I had leftover roast chicken, I used that.
Ingredients
- mashed potatoes
- butter
- olive oil
- shallots
- carrots
- celery
- garlic
- smoked paprika
- dry white wine
- tomato purée (paste if you are in the States)
- tin of plum tomatoes
- chicken stock
- cooked chicken
- pitted black olives
- Gruyère cheese
How to make chicken parmentier
Please see the full instructions in the recipe card below.
Make the mash and set it aside. Gather your ingredients and chop the veg and shallots.
Melt the butter in a large pan. Add the shallots, carrots and celery, gently fry until soft, then add garlic.
Pour in the wine and cook for 1 minute. Stir in the tomato purée, and cook for a further 2 minutes.
Add the tomatoes and break them up a bit.
Add the stock and cook for 10–15 minutes, until thickened up a bit. Once the chicken is added it really soaks up the sauce, so don't reduce it too much.
Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
Put the filling in a 20x30cm/8x12inch 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.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Chicken Parmentier - Rick Stein
Ingredients
- 1.5kg floury potatoes, such as Maris Piper - peeled
- 30g butter
- a splash of milk
- 2 egg yolks - free range of course
- salt and black pepper
- 30g butter
- 1 tbsp olive oil
- 8 banana shallots - peeled and chopped
- 3 carrots - sliced ¼ inch slices
- 2 sticks celery - sliced thinly
- 1 garlic clove - minced or very finely chopped
- 2 teaspoons smoked paprika
- 4 tablespoons dry white wine
- 1 tablespoon tomato purée (paste if you are in the states)
- 1 x 400g good quality tinned plum tomatoes
- 350ml chicken stock I used a Knorr stock cube
- 500g cooked chicken - shredded
- a handful of pitted black olives - halved
- 50g Gruyère cheese - Cheddar will work too
Instructions
- For the topping, boil the potatoes in salted water until tender.
- Drain and mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
- Melt the butter in a large pan. Add the shallots, carrots and celery, gently fry until soft, then add in the garlic.
- Pour in the wine and cook for 1 minute.
- Stir in the tomato purée, and cook for a further 2 minutes.
- Add the tomatoes and break them up a bit. Add the stock and cook for 10–15 minutes, until thickened up a bit.
- Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
- Put the filling in a 20x30cm/8x12inch 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.
Jan, just put this in the oven. It smells brilliant! The sauce thickened up perfectly. I didn't have shallots;so used half a huge onion roughly chopped
ReplyDeleteand added mushrooms.
Antoinette - I am so pleased you made it and love your idea of adding mushrooms!
ReplyDeleteI hate mashed potatoes, due to dislike of dairy. So am making this now using crushed potatoes with a butter substitute. So far tastes delicious.
ReplyDeleteHi That's a great idea, I'm glad to know it tastes good.
Delete