Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
FRANCE · CHICKEN
Chicken Parmentier
Ingredients
2
Potatoes1.5kg
Butter30g
Double Cream5 tblsp
Egg Yolks2
Butter30g
Shallots7
Carrots3 chopped
Celery2 sticks
Garlic Clove1 finely chopped
White Wine4 tbsp
Tomato Puree1 tbls
Tinned Tomatos400g
Chicken Stock350ml
Chicken600g
Black Olives16
Parsley2 tbs
Gruyere cheese50g
Method
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.
Recipe data: TheMealDB · Powered by Bee Solutions
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