Mary Berry's chicken tartiflette traybake has been described as "super easy" and is ready in under an hour, making it a popular choice for busy weeknight dinners. The recipe, from her Mary Makes it Easy cookbook, uses a single roasting tin for all the ingredients.
The dish transforms the classic Alpine tartiflette into a chicken traybake featuring chicken breasts topped with Parma ham, mushrooms and potato in a creamy Reblochon and white wine sauce. It can be prepared up to two hours before cooking.
What the recipe involves
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."
The recipe has received glowing feedback from home cooks. One reviewer 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."
Ingredients and method
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 grainy mustard, the juice of half a lemon, one tablespoon freshly chopped thyme and two tablespoons freshly chopped parsley.
The oven is heated to 200C/180C Fan/Gas 6. Two slices of Parma ham are chopped into bite-sized pieces and added to a large roasting tin with the onions, potatoes, oil and garlic, seasoned with salt and pepper, then roasted for about 25 minutes until the potatoes are almost cooked. The remaining ham slices are laid flat, the chicken breasts placed on top and folded in the ham, then seasoned.
The tin is removed from the oven, and the mushrooms, wine, cream and cheese are folded in. The ham-wrapped chicken breasts are arranged over the vegetables and returned to the oven for approximately 20 to 22 minutes, until the chicken and vegetables are thoroughly cooked.
Serving suggestions
The chicken is removed and rested on a warmed plate. The mustard, lemon juice and herbs are stirred into the tin until well combined. Each chicken breast is sliced into three portions, and the vegetables and sauce are added over the top, served with a green vegetable of choice.
