Traditionally a French meal of chicken, bacon, potatoes and cheese, Mary Berry put her own culinary twist on the dish.
Instead of bacon, Mary Berry favours Parma or Black Forest ham; the potatoes are small new potatoes; and the cook is a fan of Reblochon cheese.
However, if you struggle to find Reblochon cheese in your local supermarket, the cheese can be substituted with Brie or Camembert.
Ready to eat within the hour, the chicken tartiflette only takes 30 minutes to prepare.
Here’s how to make Mary Berry’s delicious chicken tartiflette recipe – with enough to feed up to six people.
Chicken tartiflette
- Serves: six people
- Prep time: 30 mins
- Cooks in: 30 mins to one hour
Ingredients
- Eight slices of Parma or Black Forest ham
- Two onions, thinly sliced
- 500g new potatoes, thickly sliced
- Two tbsp olive oil
- Two garlic cloves, crushed
- Six small chicken breasts, boneless and skin removed
- 200g button mushrooms
- 200ml white wine
- 150ml double cream
- 115g Reblochon cheese, rind removed, diced
- One tbsp wholegrain mustard
- Half a lemon, juice only
- One tbsp freshly chopped thyme
- Two tbsp freshly chopped parsley
- Salt and freshly ground black pepper
Method
Preheat the oven to 200C (180C fan/gas six). Snip two slices of the Parma ham into small pieces. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin.
Season with salt and ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender.
Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese.
Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20 to 22 minutes, or until everything is tender and the chicken is cooked through.
Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.
Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside.
