PARMENTIER RECIPES

RICK STEIN'S CHICKEN PARMENTIER RECIPE - BBC FOOD

Rick Stein's chicken parmentier recipe - BBC Food image

Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. It's ridiculously easy! For this recipe you will need a 20x30cm/8x12in ovenproof dish.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 18

Ingredients

1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled
30g/1oz butter
5 tbsp double cream
2 free-range egg yolks
salt and black pepper
30g/1oz butter
6 large or 8 small shallots, peeled and halved
3 carrots, chopped
2 sticks celery chopped
1 garlic clove, finely chopped
4 tbsp dry white wine
1 tbsp tomato purée
4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes)
350ml/12fl oz chicken stock
600g/1lb 5oz leftover roast chicken, shredded
16 black olives, stones removed, halved
2 tbsp chopped fresh parsley
50g/1¾oz Gruyère cheese

Steps:

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.

ROSEMARY PARMENTIER POTATOES - BBC GOOD FOOD

An easy and very versatile side dish, a good alternative to standard roast potatoes.

Provided by rhl500

Total Time 50 minutes

Yield Serves 2

Ingredients

Steps:

Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
Roast for 30 mins, shaking halfway to prevent sticking.

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