Mary Berry's chicken tartiflette traybake is described as "super easy" and can be on the table in under an hour, making it ideal for busy weeknight family meals. The dish, from her Mary Makes it Easy cookbook, can be prepared up to two hours before cooking.
What is in the traybake?
The recipe combines chicken breasts wrapped in Parma ham with mushrooms and potatoes in a creamy Reblochon and white wine sauce. It is a take on the classic Alpine dish of tartiflette, which traditionally uses potato, bacon, onions and Reblochon cheese.
Mary Berry'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."
What cooks say
The recipe has received positive feedback from home cooks. 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."
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."
How to make it
Ingredients include eight slices of Parma or Black Forest ham, two finely sliced onions, 500g thickly sliced new potatoes, two tablespoons of olive oil, two finely grated garlic cloves, six small skinless boneless chicken breasts, 200g button mushrooms, 200ml white wine, 150ml pouring double cream, 115g Reblochon cheese (rind removed and diced), one tablespoon of grainy mustard, the juice of half a lemon, one tablespoon of freshly chopped thyme and two tablespoons of freshly chopped parsley.
Heat the oven to 200C/180C Fan/Gas 6. Chop two slices of Parma ham into bite-sized pieces. Combine the sliced ham, onions, potatoes, oil and garlic in a large roasting tin, season with salt and pepper, and toss thoroughly. Roast for about 25 minutes until the potatoes are almost cooked. Lay the remaining ham slices flat, place the chicken breasts on top and fold the ham around each one, seasoning generously.
Remove the tin from the oven, add the mushrooms, wine, cream and cheese, and stir. Arrange the ham-wrapped chicken over the vegetables and return to the oven for 20 to 22 minutes, until the chicken and vegetables are fully cooked. Lift the chicken out to rest on a warmed plate. Stir the mustard, lemon juice and herbs into the tin. Slice each chicken breast into three portions and serve with the vegetables and sauce, accompanied by a green vegetable of choice.
