This French-inspired traybake has a creamy and cheesy sauce mixed with tender chicken, bacon and potatoes, making it the perfect cosy dish to warm yourself up after a long day.
Mary Berry has shared her recipe for chicken tartiflette, a comforting bake which originates from the French Alps and is all cooked in one pan.
Mary wrote: “A take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps.”
Valentine’s Day is just around the corner and this dish is an easy way to impress a loved one or simply if you want something creamy and delicious for dinner.
Mary first shared this tasty dish in her cookbook ‘Mary Makes it Easy’ and it only takes less than 10 minutes to prepare and roughly 45 minutes in the oven to cook this dinner recipe from scratch.
READ MORE: Mary Berry’s chicken Valencia dish has ‘lots of flavoursome sauce’ – recipe
Instructions
To begin, preheat the oven to 200C, 180C for a fan oven or Gas Mark 6.
Cut up four parma ham slices into small pieces. Thickly slice up the potatoes and chop up the onions into thin pieces. Grate the garlic cloves.
Place chopped of the parma ham, onions, potatoes and garlic into the roasting tin. Season the ingredients with salt and pepper.
Roast in a preheated oven for around 25 minutes or until the potato slices are nearly tender.
Once ready, remove the roasting rin from the oven. Stir in the mushrooms, wine, cream and cheese into the traybake mixture.
Meanwhile, wrap each chicken breast in a slice of parma ham. Place the wrapped chicken on top of the vegetables and then return to the oven.
Cook for around 20 minutes until the chicken is fully cooked and the vegetables are tender.
Remove the chicken from the tin and place on a warm plate to rest.
Stir in the mustard, lemon juice, thyme and parsley into the traybake.
Your tasty French-inspired chicken traybake is now ready to serve.
To plate, carve each chicken breast into three and spoon over the vegetables and sauce. Serve piping hot.
