This article was written for Annabel & Grace, which is now part of Rest Less.
We could all do with a little indulgence in these wintery lockdown times we find ourselves in, so thought you might appreciate this recipe for Chicken Tartiflette. A French Alpine classic, it’s usually eaten after a hard day’s skiing, but is equally good at home with the family on a chilly evening in the UK.
Chicken Tartiflette – an Indulgent French Winter WarmerCourse: MainDifficulty: Easy
I didn’t actually cook this particular recipe. It was my friend Julia’s idea to cook this indulgence for supper and what a great idea it turned out to be. We all had seconds. Total yum. Thanks J…
700g charlotte potatoes
300g baby spinach
1 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves
200g smoked bacon lardons
2 tbsp plain flour
Butter for greasing
200ml double cream
200ml chicken stock
370g leftover roast chicken (or poach 3 breasts in stock for 10 minutes until cooked through), shredded
250g Reblochon cheese, rind removed, chopped
- Preheat the oven to 200°C/fan180°C/gas 6. Slice the potatoes 3mm thick and simmer in salted water for 5 minutes until just tender. Drain. Put the spinach in a colander, pour over freshly boiled water from a kettle to wilt, then refresh under cold running water and squeeze dry.
- Heat the oil in a frying pan over a medium heat and soften the onion, stirring, for 8 minutes. Stir through the garlic and cook for 2 minutes more, then remove to a bowl. Add the bacon to the pan and fry until starting to crisp. Add to the onion, then stir through the flour.
- Lightly grease a large ovenproof dish (about 2 litres) with butter. Mix the cream with the stock and season.
- Layer the potato, onion and bacon, spinach, shredded chicken and half of the cheese, pouring over the cream sauce as you go. Finish with a layer of potatoes. Season with salt.
- Bake for 30 minutes, then scatter over the remaining Reblochon and return to the oven for 10-15 minutes more until golden and piping hot.
- If you can’t get Reblochon cheese, gruyère, taleggio or fontina are all excellent substitutes. And any green leafy veg can replace the spinach. Make it your own!