Chicken Tartiflette

A Tartiflette is a traditional French au gratin dish that originated in the Savoy region, the word Tartiflette being derived from ‘tartifles’, a word in the local Savoyard dialect that means ‘potatoes’. It is properly made with Reblochon, a washed rind, smear-ripened Savoyard cheese that has been around since at least the Middle Ages, but it is unlikely that you would ever be able to find Reblochon in a New Zealand cheesemonger’s. A ripe Brie or Camembert are reasonably good substitutes.

 

Ingredients.

300g potatoes.

25g butter.

1 chicken breast, diced.

125g bacon end, diced.

1 small brown onion, peeled and finely chopped.

3 cloves garlic, peeled, sliced.

½ cup dry Vermouth.

6 sprigs fresh thyme, leaves stripped, stems discarded.

Salt and pepper to taste.

200g Brie, sliced.

 

Method.

Place the potatoes in salted water, bring to the boil and cook for 10 minutes. Remove, allow to cool, and cut into 5mm slices. Slice the bacon into 3-5mm rashers. Melt the butter in a heavy skillet and fry the chicken until beginning to brown. Remove and reserve. Add the bacon to the skillet and cook until it is crispy, remove and reserve.

Add onions to the skillet and add salt and pepper to taste. Cook the onion until soft, then add the garlic and cook until golden. Return the bacon to the skillet, add the wine to deglaze, scraping up all the nice crispy bits, then remove from the hob.

Preheat the oven to 200°C. Grease a suitably sized baking dish and place half the potatoes on the bottom, followed by half the chicken, followed by half the bacon mixture. Sprinkle with half the thyme and arrange half the cheese slices on top. Add the rest of the potatoes, the rest of the chicken, the rest of the bacon mix, and sprinkle with the rest of the thyme. Finish with a layer of cheese, place in the oven and bake for 30 minutes or until the cheese is brown and bubbling.

Remove from the oven and allow to rest for 5 minutes then serve.

 

Serve with: A crisp green salad.

 

Serves: 2.

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