Chicken Tartiflette - Mary Berry Chicken Parma Ham
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.
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.