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Mary Berry Chicken Tartiflette Recipe
Saim Thour

Mary Berry Chicken Tartiflette Recipe

This Mary Berry Chicken Tartiflette is a rich and comforting French-inspired potato bake made with tender chicken, crispy Parma ham, creamy Reblochon cheese, mushrooms, and a silky white wine cream sauce. Perfect for a cozy family dinner or weekend meal.
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Prep Time 20 minutes
Cook Time 49 minutes
Total Time 1 hour 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 6 small boneless skinless chicken breasts
  • 8 slices Parma ham or Black Forest ham
  • 500 g new potatoes thickly sliced
  • 2 onions thinly sliced
  • 2 garlic cloves crushed
  • 200 g button mushrooms
  • 2 tbsp olive oil
  • 200 ml dry white wine
  • 150 ml double cream
  • 115 g Reblochon cheese rind removed and diced
  • 1 tbsp wholegrain mustard
  • Juice of ½ lemon
  • 1 tbsp fresh thyme chopped
  • 2 tbsp fresh parsley chopped
  • Salt and freshly ground black pepper

Equipment

  • Large roasting tin
  • Sharp Knife
  • Chopping Board
  • Mixing spoon
  • Measuring Jug
  • Oven
  • Carving knife

Method
 

  1. Preheat the oven to 200°C (180°C Fan/Gas 6).
  2. Toss the potatoes, onions, garlic, olive oil, salt, pepper, and chopped ham in a roasting tin.
  3. Roast for 25 minutes until the potatoes begin to soften.
  4. Wrap each chicken breast with the remaining Parma ham and season.
  5. Remove the roasting tin from the oven.
  6. Stir in the mushrooms, white wine, double cream, and Reblochon cheese.
  7. Place the wrapped chicken on top of the vegetables.
  8. Return to the oven and bake for 20–22 minutes until the chicken is fully cooked.
  9. Remove the chicken and allow it to rest for 5 minutes.
  10. Stir the mustard, lemon juice, thyme, and parsley into the vegetables and sauce.
  11. Slice the chicken and serve over the creamy potato mixture.

Notes

  • Brie or Camembert can replace Reblochon cheese.
  • Chicken stock can replace white wine.
  • Roast the potatoes first to keep them tender without becoming mushy.
  • Rest the chicken before slicing for juicier meat.
  • Fresh thyme and parsley add the best finishing flavour.