main course
main course
Tartiflette chicken dietary requirements : vegetarian : NO vegan : NO
dairy free : NO , omit butter and cheese from their portion of potaotes and drizzle with olive oil instead
nut free : OK gluten free : OK week one
Serves : 4 Cooked : at oven temp 350F / 180C
4 skinless , boneless chicken breast
8 slices of very finely sliced streaky bacon ( not breakfast bacon )
1 chicken stock cube 150ml white wine ½ teaspoon dried thyme 200ml water 1 clove garlic , finely grated
1 teaspoon cornflour mixed with 1 tablespoon cold water
Preparation time : 25 minutes Cooking time : 45 minutes
for the tartiflette :
12-16 small potatoes ( buy Raclette , Anya , Ratte variety )
½ onion , finely sliced 25g butter 1 tablespoon vegetable oil 150ml white wine 1 clove garlic , peeled and finely grated 100ml cream
150g Reblochon cheese , chilled and sliced horizontally
salt and pepper
½ teaspoon cornflour mixed with 1 tablespoon cold water
freshly chopped parsley to garnish ( this is part of the flavour so don ’ t ignore )
1 . Wrap 2 pieces of bacon round each chicken fillet in a spiral fashion so the fillet is covered with bacon and lay in a roasting tin large enough to hold all the portions with some space in between . ( If they are too tightly packed they take longer to cook and there is not enough room for the liquid in the pan ). In a saucepan bring the wine , water , stock cube , thyme and garlic to the boil and the pour over the chicken , cover with foil and put into the oven for 30 minutes . 2 . Meanwhile cook the potatoes in salted water for 15 minutes or until cooked and put to one side . Cook the sliced onion in a saucepan over a low heat in the butter and oil mix ( butter for flavour , oil to stop the butter burning ). Make sure you cook this until it is soft and sweet and do this with a lid on the pan so the onion can ‘ sweat ’. Slice the potatoes and mix with the onions and season really well with salt and pepper . Pile into an oven proof dish . To the onion pan , add the wine and garlic and boil for 2 minutes . Add the cream and then the cornflour so it is slightly thickened . Pour over the potatoes . Top with the sliced Reblochon skin side up and then this is ready to bake . You can make this up ahead of time and bake for 30-35 minutes before you are ready to serve . Put this onto the table for the guests to help themselves . The cheese skin is important so do not remove , this should be crispy when served . This is a rustic dish so do not portion and serve on the plates , the guests want to see this in its baking dish . 3 . After 25 minutes of cooking the chicken , remove the foil and allow it to brown . Then remove the chicken , wrap in foil and save to one side , this will stay warm next to the hob for about 30 minutes so make sure it is well cooked ahead so no stress . Put the juices into a saucepan and thicken with the cornflour . Season to taste . This should be slightly winey and have a good chicken flavour .
To serve : place a small pile of roast parsnips in the centre of the plate and balance the chicken fillet on top of this , pour over some sauce and scatter fresh chopped parsley over or a piece of fresh thyme if available .