Mary Berry Tartiflette Chicken Wrapped In Parma Ham
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.