A Flavorful French Fusion in Your Kitchen Fancy cosying up on a drizzly British afternoon with a dish that transports you straight to the snowy peaks of the French Alps? Well, look no further than Mary Berry’s Chicken Tartiflette! This recipe combines succulent chicken, creamy potato goodness, and the melt-in-your-mouth decadence of Reblochon cheese, creating a masterpiece that’s both easy-to-make and guaranteed to warm your soul.
Mary Berry, with her decades of culinary wisdom, has taken the classic Tartiflette recipe and given it a delightful tweak, making it perfect for UK kitchens and palates. So, dust off your oven mitts and get ready to embark on a delicious journey!
A Culinary Journey to the French Alps:
Tartiflette hails from the Savoie region of France, nestled amidst the breathtaking French Alps. Traditionally made with potatoes, cheese, and bacon, it was a hearty dish enjoyed by farmers and skiers alike. Over time, variations emerged, and Mary Berry’s chicken rendition is a testament to its adaptability. The combination of creamy potatoes, savory chicken, and rich cheese is simply irresistible, making it a perfect addition to your comfort food repertoire.
Gathering Your Ingredients:
Now, before we whisk you away to cheese heaven, let’s gather what you’ll need:
- For the Chicken: 6 boneless, skinless chicken thighs, olive oil, salt, freshly ground black pepper.
- For the Vegetables: 2 onions, sliced, 2 garlic cloves, minced, 200g button mushrooms, sliced, 500g new potatoes, thinly sliced.
- For the Sauce: 200ml dry white wine, 150ml double cream, 1 tablespoon wholegrain mustard, juice of 1/2 lemon, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh parsley.
- The Star of the Show: 200g Reblochon cheese, rind cut off and sliced (you can substitute Camembert or Brie if Reblochon is hard to find).
- Remember, quality ingredients make all the difference! Opt for good-quality Reblochon from your local cheese shop and fresh, seasonal produce for the best flavor. Don’t worry about substitutions – if you’re vegetarian, swap the chicken for vegetarian sausages or tofu, and use a plant-based cheese alternative.
Step-by-Step Magic:
Alright, foodies, it’s time to get our hands dirty!
- Prep the Chicken: Preheat your oven to 200°C (fan 180°C, gas mark 6). Season the chicken with salt and pepper, then sear them in a hot pan with olive oil until golden brown. Take them out and set them aside.
- Sizzle the Onions: In the same pan, sauté the onions with a drizzle of oil until softened. Add the garlic and mushrooms, and cook until golden.
- Potato Power: Layer half of the sliced potatoes in a large baking dish. Sprinkle with salt and pepper. Top with the onion mixture and remaining potatoes. Pour in the white wine and season again.
- Nestle the Chicken: Now, carefully nestle the chicken thighs back into the dish, pushing them slightly into the potatoes. Don’t worry if they’re not fully submerged.
- Sauce Time: In a jug, whisk together the cream, mustard, lemon juice, thyme, and parsley. Pour this creamy sauce over the chicken and potatoes, ensuring everything is coated evenly.
- Cheese Heaven: Finally, the moment you’ve been waiting for! Arrange the Reblochon slices on top, letting them overlap slightly. Season with a little more pepper if desired.
- Bake it Up: Pop the dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Don’t be shy, peek through the oven window – the aroma will be divine!
The Grand Finale:
Take your Chicken Tartiflette out of the oven and let it rest for a few minutes before serving. This allows the cheese to set and ensures you don’t burn your tongue! Dig in with crusty bread and a simple green salad for a complete and satisfying meal.
Beyond the Basics:
Feeling adventurous? Here are some fun variations to try:
- Bacon Craving: Add crispy bacon bits to the onion mixture for a smoky twist.
- Spiced Up: Sprinkle smoked paprika or cayenne pepper on the chicken for a touch of heat.
- Herb Delight: Add chopped fresh rosemary or chives to the cream sauce for extra flavor.
Memories and More:
This Chicken Tartiflette recipe evokes cozy nights in, laughter shared around the table, and the simple pleasure of enjoying good food. Perhaps it reminds you of a family ski trip to the Alps, a weekend getaway with friends, or simply a quiet evening at home. Whatever the memory, let this dish be a reminder to embrace the warmth of comfort food and create new memories of your own.
Join the Tartiflette Family:
We all have our own culinary journeys, and I’d love to hear about yours! Share your experiences with Mary Berry’s Chicken Tartiflette in the comments below. Did you try any variations? What memories did it evoke? Let’s build a community around this delicious dish and celebrate the joy of cooking and sharing food.
Mary Berry’s Chicken Tartiflette
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- Olive oil
- Salt and freshly ground black pepper
For the Vegetables:
- 2 onions sliced
- 2 garlic cloves minced
- 200 g button mushrooms sliced
- 500 g new potatoes thinly sliced
For the Sauce:
- 200 ml dry white wine
- 150 ml double cream
- 1 tablespoon wholegrain mustard
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
The Star of the Show:
- 200 g Reblochon cheese rind cut off and sliced (substitute Camembert or Brie if needed)
Optional Additions:
- Crispy bacon bits
- Smoked paprika or cayenne pepper
- Chopped fresh rosemary or chives
Instructions
- Prep the Chicken: Preheat oven to 200°C (fan 180°C, gas mark 6). Season chicken with salt and pepper, then sear in hot pan with olive oil until golden brown. Set aside.
- Sizzle the Onions: In the same pan, sauté onions with olive oil until softened. Add garlic and mushrooms, cook until golden.
- Potato Power: Layer half of sliced potatoes in a baking dish, sprinkle with salt and pepper. Top with onion mixture and remaining potatoes. Pour in white wine and season again.
- Nestle the Chicken: Carefully place chicken thighs back in the dish, pushing them slightly into potatoes.
- Sauce Time: Whisk together cream, mustard, lemon juice, thyme, and parsley in a jug. Pour the sauce over chicken and potatoes, ensuring everything is coated.
- Cheese Heaven: Arrange Reblochon slices on top, overlapping slightly. Season with more pepper if desired.
- Bake it Up: Bake in preheated oven for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- Rest & Serve: Let the dish rest for a few minutes before serving. Enjoy with crusty bread and a simple green salad.
