Chicken Parmentier

Instructions

1- For the topping, boil the potatoes in salted water until tender.

2- Drain and push through a potato ricer, or mash thoroughly.

3- Stir in the butter, cream and egg yolks.

4- Season and set aside.

5- For the filling, melt the butter in a large pan.

6- Add the shallots, carrots and celery and gently fry until soft, then add the garlic.

7- Pour in the wine and cook for 1 minute.

8- Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened.

9- Add the shredded chicken, olives and parsley.

10- Season to taste with salt and pepper.

11- Preheat the oven to 180C/160C Fan/Gas 4.

12- Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato.

13- Grate over the Gruyère.

14- Bake for 30–35 minutes, until piping hot and the potato is golden-brown.