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Mary Berry’s Chicken Tartiflette

Mary Berry turns the classic Alpine dish of tartiflette into a super easy chicken traybake featuring chicken breasts topped with parma ham, mushrooms and potato in a creamy Reblochon and white wine sauce.

Introduction

A 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.

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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, finely grated
6 small skinless boneless chicken breasts
200g (7oz) button mushrooms
200ml (⅓ pint) white wine
150ml (¼ pint) pouring double cream
115g (4oz) Reblochon cheese, rind removed and diced
1 tbsp grainy mustard
juice of ½ lemon
1 tbsp freshly chopped thyme
2 tbsp freshly chopped parsley

Method

Preheat the oven to 200°C/180°C 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 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 and vegetables are tender.

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, spoon over the vegetables and sauce, and serve piping hot with a green vegetable alongside.

Mary’s Tips: The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead. Not suitable for freezing.

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