Mary Berry’s chicken tartiflette
A rich and comforting twist on an Alpine classic
SERVES
6
PEOPLE
Ingredients
8 slices Parma or Black Forest ham
2 onions, thinly sliced
750g waxy potatoes, thickly sliced
2tbsp olive oil
2 garlic cloves, finely grated
6 small skinless boneless chicken breasts
200g button mushrooms
150ml white wine
150ml pouring double cream
250g Reblochon cheese, rind removed and diced
1tbsp grainy mustard
Juice of ½ lemon
1tbsp freshly chopped thyme
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
Snip two slices of the Parma ham in to 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 in the preheated oven 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 20-22 minutes, or until the chicken is cooked and the vegetables are tender.
Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and thyme into the tin until combined.
Carve each chicken breast into three and place over the vegetables and sauce. Serve piping hot.
Tips: The first stage of cooking the vegetables, before adding the chicken, can be made up to two hours ahead. Not suitable for freezing.
