Mary Berry Chicken Tartiflette Recipe | French Chicken Casserole

Mary Berry Chicken Tartiflette is a heartwarming dish that might change your weekend. This Mary Berry chicken Parma ham recipe with its rich and comforting flavours is perfect for a cosy lunch or dinner. Take a look at the recipe from Mary Berry’s latest book “Mary Makes It Easy” so you can try it out and share this gem with your friends!

OTHER “MARY MAKES IT EASY” CHICKEN RECIPES:

• Mary Berry Chicken Escalopes with Tzatziki
• Mary Berry One-Pot Chicken
• Mary Berry Thai Green Chicken Noodle Soup

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.

Why you’ll like it

• Bursting with Flavor: The combination of tender chicken, crispy ham, and creamy cheese creates a flavour explosion in every bite. This dish is also perfect for cosy nights or special occasions.
• Easy to Make: With simple ingredients and clear instructions, this recipe is accessible to both novice and experienced cooks.
• French cuisine: Impress your guests and loved ones with this simple but tasty French dish and watch their faces light up with delight. I feel it’s the perfect weekend dish that will melt all your worries.

Mary Berry Chicken Tartiflette Recipe

What is this Chicken Tartiflette Mary Berry?

Mary Berry Chicken Tartiflette is a French-inspired dish that brings together succulent chicken breasts, savoury ham, onions, potatoes, mushrooms, and a creamy white wine sauce. Baking the chicken with the creamy sauce allows the flavours to meld together and create a heartwarming meal. Each bite is a delightful combination of tender chicken, crispy Parma ham, and creamy potatoes, making it a true comfort food favourite.

Mary Berry’s Chicken Tartiflette adds a unique twist to the traditional recipe by incorporating chicken breasts wrapped in Parma ham. This addition brings an extra layer of flavour and tenderness to the dish, making it even more irresistible. The combination of the chicken, ham, and creamy cheese creates a harmonious blend of flavours that sets this recipe apart from the original.

Ingredients

• 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

How to make the Mary Berry chicken tartiflette?

1. Heat oven. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Roast Parma ham and root veggies. 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.
3. Prepare the chicken. 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.
4. Add the sauce & chicken to the roast. 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.
5. Dress the chicken & carve. 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.

Tips

• The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead.
• Not suitable for freezing.

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.

Serving the chicken tartiflette

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.

Storing the chicken tartiflette

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.

Chicken Tartiflette - Mary Berry Chicken Parma Ham

Caroline Sciberras

Chicken Tartiflette - Mary Berry Chicken Parma Ham 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.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Course Dinner

Cuisine French

Servings 6

Ingredients

  

• 8 slices Parma or Black Forest ham
• 2 onions thinly sliced
• 500 grams 1 pound 2 ounces new potatoes, thickly sliced
• 2 tablespoons olive oil
• 2 garlic cloves finely grated
• 6 small skinless boneless chicken breasts
• 200 grams 7 ounces button mushrooms
• 200 millilitres ⅓ pint white wine
• 150 millilitres ¼ pint pouring double cream
• 115 grams 4 ounces Reblochon cheese, rind removed and diced
• 1 tablespoon grainy mustard
• ½ lemon juice juice of ½ a lemon
• 1 tablespoon fresh thyme chopped
• 2 tablespoons freshly parsley chopped

Instructions

 

• Heat oven. Preheat the oven to 200°C/180°C Fan/Gas 6.
• Roast Parma ham and root veggies. 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.
• Prepare the chicken. 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.
• Add the sauce & chicken to the roast. 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.
• Dress the chicken & carve. 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.

Notes

The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead.

Not suitable for freezing.

Keyword button mushrooms, chicken tartiflette, double cream, lemon juice, mary berry, mustard, new potatoes, Parma ham, reblochon cheese, tartiflette, white wine