Mary Berry, renowned for her culinary expertise, puts a delicious spin on the traditional French dish, chicken tartiflette. While the classic version calls for bacon, Mary Berry opts for the more sophisticated flavors of Parma or Black Forest ham. She also uses small new potatoes for a delightful texture and replaces the usual cheese with Reblochon, a creamy and pungent cheese. If you can’t find Reblochon, Brie or Camembert make excellent substitutes.
This comforting dish is ready to eat within an hour, with only 30 minutes of prep time. It’s perfect for a satisfying meal for six. Let’s dive into Mary Berry’s recipe and bring this French delight to your kitchen.
Ingredients:
* Eight slices of Parma or Black Forest ham
* Two onions, thinly sliced
* 500g new potatoes, thickly sliced
* Two tablespoons olive oil
* Two garlic cloves, crushed
* Six small chicken breasts, boneless and skin removed
* 200g button mushrooms
* 200ml white wine
* 150ml double cream
* 115g Reblochon cheese, rind removed, diced
* One tablespoon wholegrain mustard
* Half a lemon, juice only
* One tablespoon freshly chopped thyme
* Two tablespoons freshly chopped parsley
* Salt and freshly ground black pepper
Instructions:
1.
Preheat your oven to 200°C (180°C fan/gas six).
2.
Prep the ham:
Snip two slices of Parma ham into small pieces.3.
Combine the ingredients:
In a large, shallow roasting tin, combine the snipped Parma ham, onions, potatoes, olive oil, and garlic. Season generously with salt and freshly ground black pepper, then toss everything together.4.
Roast the potatoes:
Roast the mixture in the oven for about 25 minutes, or until the potato slices are nearly tender.5.
Prepare the chicken:
While the potatoes are roasting, lay the remaining Parma ham slices on a board. Place the chicken breasts on top of the ham and wrap one slice around each breast. Season the chicken breasts with salt and pepper.6.
Add the mushrooms and wine:
Remove the roasting tin from the oven. Stir in the mushrooms, white wine, and double cream. Add the diced Reblochon cheese.7.
Assemble the dish:
Carefully place the wrapped chicken breasts on top of the vegetables in the roasting tin. Return the dish to the oven for approximately 20 to 22 minutes, or until the vegetables are tender and the chicken is cooked through.8.
Rest the chicken:
Remove the chicken from the tin and place on a warm plate to rest.9.
Make the sauce:
In the roasting tin, stir in the mustard, lemon juice, thyme, and parsley until well combined.10.
Serve:
Carve each chicken breast into three pieces. Spoon the delicious vegetables and sauce over the chicken, and serve piping hot alongside your favorite green vegetables.Enjoy Mary Berry’s delightful twist on the classic chicken tartiflette. This recipe offers a comforting and satisfying meal, perfect for any occasion. Bon appétit!
