Chicken Tartiflette Recipe
A delightful French chicken, bacon, and potato bake, this classic tartiflette features creamy layers of sliced potatoes, cheese, spinach, crispy bacon, and shredded chicken, baked until golden and crisp on top and soft and creamy underneath. Serve it with a fresh tomato and green salad drizzled with a mustard and honey dressing.
Ingredients
Chicken
- 1 fillet chicken breasts
- 0.25 cube stock cube chicken
- 200 ml water (boiling)
Traybake
- 100 grams bacon (smoked)
- black pepper (to taste)
- 100 ml double cream
- 1 cloves garlic
- 125 grams gruyere cheese
- 1 tbsp olive oil
- 0.5 whole onions
- 15 grams plain flour
- 500 grams potatoes
- salt (to taste)
- 150 grams Spinach
- 0.25 cube stock cube chicken
- 100 ml water (boiling)
Salad
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 2 tsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- salt (to taste)
- 1 tsp Clear honey
Instructions
- place the water and stock cube into the frying pan, Add the chicken, poach for 25 minutes, check the chicken is cooked by piercing the chicken and checking the juices run clear, set a side to cool
- peel the potatoes, slice the potatoes, add some boiling water to the pan, place the potatoes in the pan cook for 5 minutes, drain the potatoes
- remove any large stalks from the spinach and add to the pan, wilt the spinach in a pan, squeeze as much liquid as possible from the spinach, Chop the spinach
- heat the frying pan with a little oil, peel and chop the onion(s) finely, add the onions, cook for 3 to 4 mins, peel and crush the garlic using the garlic crusher or chop finely, add to the frying pan
- cut the bacon into squares, add to the frying pan cook till golden brown, add the flour, cook for 3 to 4 mins
- shred the meat using two forks
- lightly butter the oven proof dish, add the stock cube to boiling water, Add the cream to the stock, grate the cheese, reserve a small amount of cheese for the top
- create layers starting with potato, add a little cream sauce with each layer, create a layer of spinach next, create a layer of onion and bacon next, create a layer of cheese next, and finally a layer of shredded chicken next, season with salt and pepper, repeat ending with a layer of potatoes
- place in the oven, cook for 30 mins
- remove from the oven, sprinkle with the saved cheese, return to the oven, cook for 10 mins, till golden browm
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- mix the dressing ingredients together in a bowl
- remove the tartiflette from the oven, add a portion to a serving plate
- add a portion of salad to the plate, serve with dressing, serve immediately
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