Chicken Tartiflette sounds pretty posh and it’s very indulgent but it’s really just a creamy chicken and potato bake. It takes a little time to make but once prepared you can set it aside and pop it in the oven when you’re ready.
This recipe makes four generous portions and is perfect for a winter’s evening after lots of outdoor exercise.
You Will Need:
- 1 large onion finely diced
- 2 garlic cloves crushed
- A little olive oil for frying
- 700g charlotte potatoes
- 250g smoked bacon lardons
- 2 tbsp. flour
- 250g spinach
- 3 large chicken breasts (poached and then shredded or appox 350g leftover roast chicken)
- 50g grated gruyere cheese
- 200g grated cheddar cheese
- 200ml double cream
- 200ml stock
- Salt & pepper to season
How to make Chicken Tartiflette:
-
- Preheat oven to 180c fan/Gas Mark 6.
- Slice the potatoes approx. 3mm thick and simmer for 5 minutes.
- Place the spinach in a colander and pour over boiling water to wilt the spinach, then quickly refresh to prevent further cooking with cold water. Squeeze out the excess water.
- Fry the onion in a little olive oil until soft and then add in the garlic for another couple of minutes. Remove from the heat and set aside.
- In the pan that you fried the onions, fry the bacon lardons until they start to go crisp around the edges.
- Add back in the onion and garlic to the bacon lardons, sprinkle over the flour and cook for another minute or so.
- Grease an oven proof dish and then start your assembling.
- Layer half the potatoes on the bottom, followed by the onion & bacon mix, spinach, chicken and then half of the cheese.
- Layer the rest of the potatoes on top.
- Mix together the cream and stock and then pour all over the dish.
- Sprinkle over the rest of the cheese, season with salt and pepper and cover with foil.
- Pop in the oven for 30 minute, remove foil and continue to bake for another 10-15 minutes until the cheese is bubbling and you can’t resist waiting any longer.
