Mary Berry's chicken tartiflette traybake, described as "super easy," is ready in under an hour and has become a "weekly staple" for home cooks. The dish comes from her Mary Makes it Easy cookbook and can be prepared up to two hours ahead of cooking.
One-dish weeknight dinner
Everything goes into one roasting tin, making it ideal for feeding a family during midweek evenings. Happy Foodie said: "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."
Mary's description reads: "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."
Positive reviews from home cooks
The recipe has received positive reviews from those who have tried it at home. One said: "It’s become a weekly staple. Recipe is as stated timewise. Love it!"
Another added: "Adore this recipe. One of my regulars. Thanks, Mary x." Someone else commented: "My god, was this absolutely delicious. I am not the best of cooks, but this recipe was so easy, the flavour was perfect, and the chicken was moist and very tasty. Thank you ever so much, Mary Berry. I will be doing this recipe again and again."
Ingredients and method
Ingredients: Eight slices of Parma or Black Forest ham, two onions finely sliced, 500g new potatoes thickly sliced, two tbsp olive oil, two garlic cloves finely grated, six small skinless boneless chicken breasts, 200g button mushrooms, 200ml white wine, 150ml pouring double cream, 115g Reblochon cheese rind removed and diced, one tbsp grainy mustard, juice of half a lemon, one tbsp freshly chopped thyme, and two tbsp freshly chopped parsley.
Method: Preheat the oven to 200C/180C Fan/Gas 6. Cut two slices of Parma ham into small pieces. Place the sliced Parma ham, onions, potatoes, oil and garlic into a large roasting tin. Season with salt and pepper before tossing everything together. Roast in the oven for around 25 minutes, until the potatoes are nearly tender.
Put the remaining slices of Parma ham on a board. Place the chicken breasts on top and wrap the ham around each breast. Season with salt and pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine, cream and cheese. Place the wrapped chicken breasts on top of the vegetables and return to the oven for around 20 to 22 minutes, or until the chicken and vegetables are cooked through.
Remove the chicken from the tin and place it on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Carve the chicken breast into three pieces, then spoon over the vegetables and sauce. Serve with a green vegetable on the side.
