Mary Berry Tartiflette Chicken Wrapped In Parma Ham
Calories: 599kcal|Fat: 30.8g|Carbohydrates: 21.9g|Protein: 48.3g
| 1 hour
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Mary Berry’s Tartiflette Chicken is a heartwarming tray bake of chicken wrapped in Parma ham, all bathed in a rich, Savoyarde-style tartiflette sauce. This cosy dish might transform your weekend.
Tartiflette Savoyarde is typically prepared by layering the ingredients in a baking dish, with potatoes forming the base, followed by the lardons and onions, and then topped with slices of Reblochon cheese. It is baked until the cheese is melted and bubbly and the potatoes are tender and golden brown. Tartiflette is known for its rich and creamy texture, thanks to the cheese, and it’s a comforting and filling meal, especially popular during the colder months in the Alpine regions of France. It’s often served with a green salad and pairs well with a glass of white wine or a dry cider.
QUICK SNIPPET on Tartiflette
Tartiflette is a French Alpine casserole dish featuring potatoes, Reblochon cheese, lardons, and onions. It’s baked to create a creamy, indulgent casserole. The name is derived from “tartiflâ,” meaning “potato.” It’s a popular, hearty comfort food, enjoyed in the Savoie and Haute-Savoie regions, often served with a side salad.
Mary Berry’s Chicken Tartiflette is a French-inspired dish that combines baked potatoes in a rich, creamy white sauce with bacon, traditionally enjoyed après-ski. The creamy potatoes make it a true comfort food favourite. This version adds a unique twist by incorporating chicken wrapped in Parma ham, transforming the classic recipe into a delicious tray bake.
Why you’ll like it
- Easy: With simple ingredients and clear instructions, this recipe is accessible for both novice and experienced cooks.
- French Tartiflette: Impress your guests with this beloved Savoyard dish, traditionally enjoyed as an après-ski treat. Paired with chicken wrapped in Parma ham, it transforms into a complete lunch or even a holiday main course.
- Weekend Dish: The perfect weekend comfort food that will melt away all your worries
For The Perfect Chicken Tartiflette Tray Bake
- The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead.
- This traybake is not suitable for freezing.
What You Need
- Parma ham – 8 slices Parma or Black Forest ham
- Onions – 2 onions, thinly sliced
- Potatoes – 500 grams (1 pound 2 ounces) of new potatoes, thickly sliced
- Olive oil – 2 tablespoons olive oil
- Garlic – 2 garlic cloves, finely grated
- Chicken breasts – 6 small skinless boneless chicken breasts
- Button mushrooms – 200 grams (7 ounces) button mushrooms
- White wine – 200 millilitres (⅓ pint) white wine
- Double cream – 150 millilitres (¼ pint) pouring double cream
- Reblochon cheese – 115 grams (4 ounces) Reblochon cheese, rind removed and diced
- Mustard – 1 tbsp grainy mustard
- Lemon juice – juice of ½ lemon
- Fresh thyme – 1 tablespoon freshly chopped thyme
- Fresh parsley – 2 tablespoons freshly chopped parsley
- Variations –
- Add your favourite herbs, such as rosemary or sage, to enhance the flavours.
- Experiment with different types of cheese, such as Gruyère or Camembert, for a unique twist.
- Include additional vegetables like bell peppers or zucchini for added colour and texture.
Storing The Tartiflette And the Chicken Wrapped In Parma Ham
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Serving the Tartiflette Chicken Traybake
Pair this delicious Chicken Tartiflette with a side of steamed green vegetables, such as broccoli or asparagus, to add freshness and balance to the meal. Serve it piping hot and watch as your guests savor every bite. This dish is perfect for a cosy dinner party or a special family gathering.
Health Info
- Calories: 599kcal
- Sugar: 3.7g
- Sodium: 943.9mg
- Fat: 30.8g
- Carbohydrates: 21.9g
- Fiber: 2.4g
- Protein: 48.3g
More Mary Berry Chicken Recipes:
French Tartiflette With Chicken Wrapped In Parma Ham
Fat: 30.8g|Carbohydrates: 21.9g|Protein: 48.3g
Description
Mary Berry’s Tartiflette Chicken is a heartwarming tray bake of chicken wrapped in Parma ham, all bathed in a rich, Savoyarde-style tartiflette sauce. This cosy dish might transform your weekend.
Ingredients
- 8 slices Parma or Black Forest ham
- 2 onions thinly sliced
- 500 g 1 pound 2 ounces new potatoes, thickly sliced
- 2 tbsp olive oil
- 2 garlic cloves finely grated
- 6 small skinless boneless chicken breasts
- 200 g 7 ounces button mushrooms
- 200 millilitres ⅓ pint white wine
- 150 millilitres ¼ pint pouring double cream
- 115 g 4 ounces Reblochon cheese, rind removed and diced
- 1 tbsp grainy mustard
- ½ lemon juice juice of ½ a lemon
- 1 tbsp fresh thyme chopped
- 2 tbsp freshly parsley chopped
Instructions
- Preheat the oven to 200°C/180°C Fan/Gas 6.
- Snip two slices of the Parma ham into small pieces. Put the snipped Parma ham, onions, potatoes, oil, and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast in the preheated oven for about 25 minutes, until the potato slices are nearly tender.
- Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season.
- Remove the roasting tin from the oven. Stir in the mushrooms, wine, and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until the chicken and vegetables are tender.
- Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice, and herbs into the tin until combined. Carve each chicken breast into three, spoon over the vegetables and sauce, and serve piping hot with a green vegetable alongside.