Chicken Parmentier
A comforting French classic. This moist casserole features a base of braised vegetables and tender chicken, topped with a golden layer of mashed potatoes. Gruyère cheese provides the perfect finishing touch.
🛒 Ingredients
4 servings
- 3.3 lbs potatoes
- 4 tbsp butter
- 5 tbsp sour cream or crème fraîche
- 2 egg yolks
- 7 shallots
- 3 carrots, chopped
- 2 celery stalks
- 1 garlic clove, finely minced
- 4 tbsp white wine
- 1 tbsp tomato paste
- 14 oz canned tomatoes
- 1.5 cups chicken broth
- 1.3 lbs chicken, shredded
- 16 black olives
- 2 tbsp fresh parsley
- 1.75 oz Gruyère cheese, shredded
Watch the original video
Watch on TikTokDirections
- 1
Cook the potatoes in salted water until tender. Drain and pass through a potato ricer or mash. Stir in the butter, sour cream or crème fraîche, and egg yolks. Season and set aside.
- 2
Melt the butter in a large skillet. Add the shallots, carrots, and celery; sauté for 5 minutes. Add the garlic.
- 3
Pour in the white wine and cook for 1 minute. Add the tomato paste, canned tomatoes, and chicken broth. Simmer for 10-15 minutes until thickened.
- 4
Stir in the shredded chicken, olives, and parsley. Season to taste.
- 5
Preheat the oven to 350°F (320°F for convection ovens).
- 6
Pour the filling into a baking dish. Cover with the mashed potatoes. Grate the Gruyère over the top.
- 7
Bake for 30-35 minutes until the gratin is golden brown and bubbling hot.
💡 Chef's Tip
Prepare the filling the day before to save time. Use store-bought rotisserie chicken for convenience. The casserole can be frozen before baking.
