Chicken Parmentier

• Potatoes3¼ lb
• Butter1 oz
• Double Cream5 tblsp
• Egg Yolks2
• Butter1 oz
• Shallots7
• Carrots3 chopped
• Celery2 sticks
• Garlic Clove1 finely chopped
• White Wine4 tbsp
• Tomato Puree1 tbls
• Tinned Tomatos1 lb
• Chicken Stock1½ cups
• Chicken1¼ lb
• Black Olives16
• Parsley2 tbs
• Gruyere cheese1¾ oz

Instructions

1. 1

   For the topping, boil the potatoes in salted water until tender.

2. 2

   Drain and push through a potato ricer, or mash thoroughly.

3. 3

   Stir in the butter, cream and egg yolks.

4. 4

   Season and set aside.

5. 5

   For the filling, melt the butter in a large pan.

6. 6

   Add the shallots, carrots and celery and gently fry until soft, then add the garlic.

7. 7

   Pour in the wine and cook for 1 minute.

8. 8

   Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened.

9. 9

   Add the shredded chicken, olives and parsley.

10. 10

    Season to taste with salt and pepper.

11. 11

    Preheat the oven to 180C/160C Fan/Gas 4.

12. 12

    Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato.

13. 13

    Grate over the Gruyère.

14. 14

    Bake for 30–35 minutes, until piping hot and the potato is golden-brown.