Chicken Parmentier

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This dish is a fantastic way to use up left over roast chicken. It makes a surprisingly light and tasty supper dish, that goes wonderfully well with steamed green beans and a nice glass of wine!

Serves 4


For the potato topping

  •  350g floury potatoes, such as Maris Piper, peeled
  • 1 large sweet potato
  •  15g butter
  •  3 tbsp double cream
  •  salt and black pepper

For the filling

  • 30g/1oz butter
  • 3 banana shallots, peeled and halved lengthways
  • 2 medium carrots, chopped
  • 1 sticks celery chopped
  • 1 garlic clove, finely chopped
  • 4 tbsp dry white wine
  • 1 tbsp tomato purée
  • 6 medium sized chestnut mushrooms, quartered
  • 2 large ripe tomatoes, peeled and chopped
  • 350ml chicken stock
  • 300g cooked chicken meat shredded
  • 50g Cheddar cheese
  • salt and black pepper


  1. For the topping, boil the potatoes in salted water until tender.
  2. Drain and push through a potato ricer, or mash thoroughly.
  3. Pierce and cook the sweet potato in a micro wave for 4-5 minutes until soft.
  4. Leave to cool and scoop out the flesh into a bowl and mash with a fork.
  5. Add the cooked, mashed potato to the same bowl.
  6. Stir in the butter, cream and a little salt and pepper.
  7. Mix the mash so that the sweet potato is swirled through the white potato mash, but not completely blended together.
  8.  For the filling, melt the butter in a large pan.
  9.  Add the shallots, carrots and celery and gently fry until soft, then add the garlic.
  10. Pour in the wine and cook for 1 minute.
  11. Stir in the tomato purée, chopped tomatoes, mushrooms, and stock and cook for 10–15 minutes, until thickened.
  12. Add the shredded chicken, mix and heat through
  13. Season to taste with salt and pepper
  14.  Preheat the oven to 180C/160C Fan/Gas 4.
  15.  Put the filling in a 20x20cm ovenproof dish and top with the mashed potato.
  16. Grate over the cheese.
  17. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.

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