Mary Berry Chicken Tartiflette

This easy Mary Berry Chicken Tartiflette is a creamy and delicious one-pan meal that’s perfect for a quick dinner. Packed with tender chicken, crispy ham, and cheesy goodness, it’s a comforting dish you can easily customize with your favourite vegetables or whatever you have on hand. Enjoy it hot for a satisfying feast!

This Chicken Tartiflette Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 8 slices Parma or Black Forest ham
• 2 onions, thinly sliced
• 500g (1 lb 2 oz) new potatoes, thickly sliced
• 2 tbsp olive oil
• 2 garlic cloves, finely grated
• 6 small skinless boneless chicken breasts
• 200g (7 oz) button mushrooms, sliced
• 200ml (⅓ pint) white wine
• 150ml (¼ pint) pouring double cream
• 115g (4 oz) Reblochon cheese, rind removed and diced
• 1 tbsp grainy mustard
• Juice of ½ lemon
• 1 tbsp freshly chopped thyme
• 2 tbsp freshly chopped parsley
• Salt and freshly ground black pepper

How To Cook Chicken Tartiflette:

1. Preheat the oven: Preheat the oven to 200°C (180°C fan)/Gas 6.
2. Prepare the ham and vegetables: Snip two slices of the Parma ham into small pieces. In a large, shallow roasting tin, combine the snipped Parma ham, onions, potatoes, olive oil, and grated garlic. Season with salt and freshly ground black pepper. Toss everything together and roast in the preheated oven for about 25 minutes, until the potato slices are nearly tender.
3. Wrap the chicken: Lay the remaining slices of Parma ham on a board. Place a chicken breast on top of each slice of ham and wrap the ham around the chicken. Season the wrapped chicken breasts.
4. Combine and bake: Remove the roasting tin from the oven. Stir in the mushrooms, white wine, double cream, and diced Reblochon cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven. Bake for about 20–22 minutes, or until the chicken and vegetables are tender.
5. Rest and serve: Once cooked, remove the chicken from the tin and place it on a warm plate to rest. Stir the grainy mustard, lemon juice, and herbs into the tin until combined. Carve each chicken breast into three pieces, spoon the vegetables and sauce over the chicken, and serve piping hot with a green vegetable alongside.

Recipe Tips

• Use Fresh Ingredients: Always opt for fresh vegetables and herbs for the best flavor. Fresh ingredients enhance the taste of your Chicken Tartiflette, making it more delicious.
• Cook Potatoes Properly: Make sure the new potatoes are sliced evenly and roasted until nearly tender before adding the chicken. This ensures everything cooks evenly and the potatoes are perfectly soft.
• Don’t Skip the Resting Time: Let the chicken rest for a few minutes after baking. This helps the juices settle, making the chicken juicier and more flavorful when you serve it.
• Adjust the Cheese: If you can’t find Reblochon cheese, you can substitute it with a creamy cheese like Brie or Camembert. This still gives you that rich, creamy taste.
• Customize the Vegetables: Feel free to add other vegetables, like bell peppers or spinach. This not only boosts nutrition but also adds different flavors and textures to your dish.

How To Store & Reheat Leftovers

• Refrigerate: First, leftovers Chicken Tartiflette cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze leftovers Chicken Tartiflette, let it cool completely first. Place it in a freezer-safe container and seal it tightly. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before serving or reheating.

Nutrition Facts

Serving Size: 1 serving (approximately 1/6 of the recipe)

• Calories: 642 kcal
• Total Fat: 43 g
• Saturated Fat: 22.5 g
• Cholesterol: Not listed
• Sodium: 2.2 g
• Potassium: Not listed
• Total Carbohydrate: 27.1 g
• Dietary Fiber: Not listed
• Sugars: 3.5 g
• Protein: 38.9 g

Try More Mary Berry Recipes:

• Mary Berry Lemon Pepper Cod
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee