Indulge in a delectable twist on the traditional French Alpine dish, Tartiflette, with Mary’s innovative recipe. This comforting and flavorful meal features chicken breasts wrapped in Parma ham, nestled on a bed of roasted potatoes, onions, and mushrooms, all bathed in a creamy Reblochon cheese sauce. It’s a perfect dish for a dinner party, offering a unique and satisfying experience for your guests.
A Modern Take on a Classic:
While the traditional Tartiflette features lardons and often serves as a vegetarian option, Mary’s recipe embraces a more hearty and flavorful approach. The chicken breasts, wrapped in the savory saltiness of Parma ham, add a touch of elegance and protein to the dish. The creamy sauce, infused with Reblochon cheese, a staple in the original Tartiflette, adds a rich and indulgent dimension to the meal.
Easy to Prepare, Delicious to Enjoy:
This recipe is surprisingly simple to prepare, making it ideal for a busy weeknight or a relaxed weekend dinner. The initial roasting of the potatoes, onions, and garlic can be done up to two hours ahead, allowing you to prep the dish at your convenience. The final assembly and cooking time is under an hour, making it a manageable and efficient meal.
Ingredients You’ll Need:
– Eight slices of Parma ham
– Two onions, thickly sliced
– 500g new potatoes, thickly sliced
– Two tablespoons of olive oil
– Two garlic cloves, crushed
– Six small chicken breasts
– 200g button mushrooms
– 200ml white wine
– 150ml double cream
– 115g Reblochon cheese, diced
– One tablespoon of wholegrain mustard
– Half a lemon, juice
– One tablespoon of thyme
– Two tablespoons of parsley
– Salt and pepper
Step-by-Step Instructions:
1. Preheat your oven to 200°C (or 180°C Fan) and prepare the roasting tin. Snip two slices of Parma ham into small pieces and place them in the tin along with the onions, potatoes, oil, and garlic. Season generously with salt and pepper, ensuring all ingredients are evenly coated. Roast for 25 minutes, or until the potatoes are tender.
2. While the potatoes are roasting, prepare the chicken. Lay the remaining Parma ham slices on a board and place a chicken breast on top of each slice. Wrap the ham around each breast, securing it with toothpicks if needed. Season the chicken with salt and pepper.
3. Remove the roasting tin from the oven and add the button mushrooms, white wine, double cream, and diced Reblochon cheese. Stir gently to combine.
4. Arrange the wrapped chicken breasts on top of the vegetables in the roasting tin. Return to the oven and bake for 20-22 minutes, until the chicken is cooked through and the vegetables are tender.
5. Remove the chicken from the tin and place it on a warm plate to rest. Stir the wholegrain mustard, lemon juice, thyme, and parsley into the remaining sauce in the roasting tin.
6. Carve each chicken breast into three pieces and spoon the vegetables and sauce over them. Serve immediately with green vegetables on the side.
Tips for Success:
– If you can’t find Reblochon cheese, brie or camembert can be used as substitutes.
– Choose a smoked cured ham of your preference for a richer flavor.
– For a more rustic presentation, serve the Tartiflette in individual ramekins or oven-proof dishes.
Enjoy this delicious and satisfying twist on the classic Tartiflette, a dish that’s sure to warm you up on a chilly evening and impress your guests with its unique flavor and comforting warmth.
