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.