I first stumbled upon Mary Berry’s Chicken Tartiflette recipe on a lazy Saturday afternoon when I was craving comfort food. The day was chilly, and I wanted something warm, hearty, and just a little indulgent. After browsing through my cookbooks, I found this gem-an inspired twist on the classic tartiflette, which usually involves potatoes, bacon, and Reblochon cheese. But what Mary Berry does is make it lighter and more wholesome with chicken.
That first bite was an epiphany. The creaminess from the cheese, the savory richness of the chicken, and the earthy undertones from the potatoes created a flavor-packed bite that was everything I had hoped for. I felt like a culinary genius just for pulling it off. Ever since then, it’s become a staple in my recipe rotation. If you’re looking for a cozy, satisfying dish to impress friends or family, this recipe is it.
Let me take you through it step by step. Trust me, you’ll want to make this one again and again.
Mary Berry Chicken Tartiflette Recipe
Mary Berry’s Chicken Tartiflette is her take on the classic French tartiflette, replacing the traditional bacon with chicken. It’s comforting yet sophisticated-a perfect balance of creamy and savory flavors. Here’s the rundown of what you’ll need and how to make it.
Ingredients Needed
When it comes to making this tartiflette, you don’t need anything too fancy. But you do need some key ingredients to bring it all together. Here’s a list:
- Chicken: 2-3 chicken breasts or thighs, cooked and chopped. I personally prefer thighs for a juicier texture.
- Potatoes: 1 kg of waxy potatoes, like Maris Piper or Charlotte. They hold their shape and create a nice bite.
- Reblochon cheese: 200-250g. This is the heart of the dish and gives it that creamy, melt-in-your-mouth goodness.
- Cream: 300ml. Full-fat cream gives the dish its richness, so don’t skimp.
- Onions: 2 medium-sized onions, finely sliced. They bring a natural sweetness to balance the rich cheese.
- Garlic: 2 cloves, minced. Adds depth to the flavor.
- White wine: 100ml, optional. It’s used to deglaze the pan and adds a subtle acidity that cuts through the richness.
- Herbs: A handful of fresh thyme and rosemary. They give the dish a lovely herbal aroma and flavor.
- Butter: For frying the onions and garlic.
- Salt and pepper: To season as you go.
Equipment Needed
This recipe doesn’t require any unusual equipment, but there are a few things you’ll need to make the process smoother:
- A large frying pan: For cooking the chicken and sautéing the onions and garlic.
- A large oven-proof dish: Something like a 9×13-inch dish works well. You’ll layer everything in here before baking.
- A sharp knife: For chopping the chicken and slicing the potatoes and onions.
- A vegetable peeler: For peeling the potatoes-though you could leave the skins on if you prefer.
- A grater: If you need to grate the cheese. Some prefer to slice it, but grating gives you a quicker, even melt.
How To Make Mary Berry Chicken Tartiflette?
This part of the process is actually easier than it sounds. The beauty of the dish is in the layers-each one adding flavor and texture to the final bake.
- Prepare the potatoes: Peel the potatoes and slice them thinly (around 1/8 inch thick). Boil them for about 5 minutes in salted water until they are just tender but not fully cooked. Drain and set aside.
- Cook the chicken: Season your chicken with salt and pepper, and cook it in a hot frying pan with a bit of butter. You can grill or pan-fry it, but be sure to cook it through. Once it’s done, chop it into bite-sized pieces.
- Sauté the onions and garlic: In the same pan, add more butter if needed. Sauté the onions until soft and golden, then add the garlic and cook for another minute. If you’re using white wine, pour it in here and let it simmer for a couple of minutes to reduce.
- Assemble the tartiflette: In your oven-proof dish, start layering. First, a layer of potatoes, then some of the sautéed onions and garlic, followed by a sprinkle of chicken. Repeat the layers, making sure the top layer is a mixture of the potatoes and chicken.
- Add the cream and cheese: Pour the cream over the layered ingredients and season generously with salt, pepper, and herbs. Finally, top the whole thing with your grated Reblochon cheese.
- Bake: Pop the dish into a preheated oven (180°C/350°F) for about 30-40 minutes, or until the cheese is melted and golden brown. You want the potatoes to be fully tender and the dish bubbling.
Recipe Variations
Mary Berry’s recipe is fantastic on its own, but there’s always room for a little creativity. Here are some variations you can try:
- Add bacon: If you’re craving the traditional tartiflette taste, toss in some crispy bacon or pancetta. It adds a smoky, salty bite that balances the richness of the cheese and cream.
- Vegetarian version: Substitute the chicken with mushrooms or roasted vegetables like squash and leeks. They’ll absorb the creamy sauce beautifully.
- Different cheese: If you can’t find Reblochon, you can use Brie or Camembert. They won’t have quite the same flavor but still give you that creamy texture.
- Spice it up: For a little kick, sprinkle in some chili flakes or a dash of hot sauce.
What Goes Well With Mary Berry Chicken Tartiflette?
While the tartiflette is hearty enough to be a main course, you can make the meal complete by serving it with a few sides:
- Green salad: A crisp, fresh green salad with a simple vinaigrette helps balance out the richness of the tartiflette.
- Garlic bread: If you love bread, serve this with some warm, crusty garlic bread to soak up all that cheesy goodness.
- Roasted vegetables: Think carrots, Brussels sprouts, or parsnips, roasted with a little olive oil and herbs. These bring a nice earthy flavor to the meal.
- Wine: A chilled white wine like Sauvignon Blanc or Chardonnay complements the creamy, cheesy flavor perfectly.
What I Have Learnt
Making Mary Berry’s Chicken Tartiflette taught me several valuable lessons:
- Layering makes a difference: Each layer of the potatoes, chicken, and onions adds depth to the flavor. I used to just throw everything together, but taking the time to layer it creates a more balanced and satisfying dish.
- Quality ingredients matter: While the recipe is simple, the ingredients are key. Using good-quality cheese and fresh chicken made a noticeable difference in the final result.
- Patience is a virtue: Letting the dish bake slowly in the oven allows the flavors to meld together beautifully. Rushing through the process might save time, but it won’t give you the same depth of flavor.
- It’s versatile: This recipe is forgiving. You can play around with ingredients and still get a great result. It’s like a comfort food chameleon that can adapt to your tastes.
FAQs
What Ingredients Are Needed For Mary Berry’s Chicken Tartiflette?
Mary Berry’s chicken tartiflette requires chicken breast fillets, potatoes, onions, garlic, cream, white wine, and Reblochon cheese. The dish is seasoned with salt, pepper, and thyme, and often includes a bit of butter or oil for frying.
How Do You Make Mary Berry’s Chicken Tartiflette?
To make Mary Berry’s chicken tartiflette, first cook the potatoes until tender, then sauté onions and garlic. After that, cook the chicken and combine it with the sautéed onions, garlic, and cooked potatoes. Layer the mixture in a baking dish, add cream, white wine, and top with slices of Reblochon cheese. Bake in the oven until golden and bubbling.
Can I Make Mary Berry’s Chicken Tartiflette In Advance?
Yes, you can prepare Mary Berry’s chicken tartiflette ahead of time. Assemble the dish up to the point of baking, then cover and refrigerate it. When ready to serve, bake it from chilled, allowing a bit of extra time for the dish to heat through and become golden.