Chicken Parmentier
If you've got potatoes, double cream and shallots, you're most of the way to this French chicken: about 80 minutes of cooking across 9 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 9 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 9 steps, it's manageable with a little attention.
What you'll need
Shopping list (11)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Oven · Frying pan / skillet · Pan · Large pot · Saucepan
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Double Cream
- heavy cream · whipping cream
- Shallots
- ½ small onion + a little garlic
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
What to serve with Chicken Parmentier
- Chocolate Gateau Dessert
- French Lentils With Garlic and Thyme Miscellaneous
- Pork Cassoulet Pork
- Tuna Nicoise Seafood
Tips & common questions
How long does Chicken Parmentier take to make?
About 80 minutes from start to finish — an estimate based on the 9 steps and 17 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Chicken Parmentier via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.