Chicken Parmentier

Name: Chicken Parmentier
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 1.5 kg Potatoes; 30 g Butter; 5 tblsp Double Cream; 2 Egg Yolks; 30 g Butter; 7 Shallots; 3 chopped Carrots; 2 sticks 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 Parsley; 50 g Gruyere cheese

A classic French chicken from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

1339

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as French Chicken in TheMealDB. Original source: https://www.bbc.co.uk/food/recipes/chicken_parmentier_25434

Ingredients

1.5 kgPotatoes
30 gButter
5 tblspDouble Cream
2Egg Yolks
30 gButter
7Shallots
3 choppedCarrots
2 sticksCelery
1 finely choppedGarlic Clove
4 tbspWhite Wine
1 tblsTomato Puree
400 gTinned Tomatos
350 mlChicken Stock
600 gChicken
16Black Olives
2 tbsParsley
50 gGruyere cheese

Instructions

01
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.
02
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.
03
Preheat the oven to 180C/160C Fan/Gas 4.
04
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.