Chicken tartiflette
Mary's take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead.
Ingredients
- 8 slices Parma or Black Forest ham
- 2 onions, thinly sliced
- 500g/1lb 2oz new potatoes, thickly sliced
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each)
- 200g/7oz button mushrooms
- 200ml/â…“ pint white wine
- 150ml/¼ pint double cream
- 115g/4oz Reblochon cheese, rind removed, diced
- 1 tbsp wholegrain mustard
- ½ lemon, juice only
- 1 tbsp freshly chopped thyme
- 2 tbsp freshly chopped parsley
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. 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 freshly 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 with salt and freshly ground black pepper.
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 20–22 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.
Recipe Tips
The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead.
Not suitable for freezing.