CHICKEN PARMENTIER

Vinnigste maklike gereg……..heerlik!! Bedien saam met ‘n heerlike tamatie of groen slaai.
Definitely try using up leftover roast chicken in this tasty potato-topped pie.

For the potato topping:
1.5 kg floury potatoes, peeled
30 g butter
5 tablespoons double cream
2 egg yolks
salt and black pepper
For the filling:
30 g butter
3 large onion or 8 small shallots, peeled and halved
3 carrots, chopped
2 sticks celery, chopped
2 garlic cloves, finely chopped
1 inch ginger, peeled and very finely chopped
4 tablespoons dry white wine
1 tablespoon tomato purée
3 large ripe tomatoes, peeled and chopped (or 1 x 400 g tin chopped plum tomatoes)
350 ml chicken stock
600 g leftover roast chicken, shredded
10 – 12 black olives, stones removed, halved
2 tablespoons chopped fresh parsley
50 g Gruyère/Edam cheese

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 and ginger.
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 180ºC/160ºC Fan/Gas 4.
Put the filling in a 20 x 30 cm/8 x 12 in ovenproof dish and top with the mashed potato. Grate over the Gruyère Edam cheese.
Bake for 30 – 35 minutes, until piping hot and the potato is golden-brown.

Recipe: Amanda Conradie
Photo: Elize de Kock