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Chicken Tartiflette

Updated: Mar 27, 2023

by Monica Galetti from The Skills (Hardie Grant/Quadrille)

Photography: Cristian Barnett


Serves 4

Prep time: 15 mins

Cooking time: 80mins


Ingredients



Chicken

2 tbsp olive oil

1 medium chicken, about 1.5kg, jointed into 8 pieces

(Nigel says or buy the pieces - 2 breast, 2 thighs, 2 wings, 2 drumsticks)

1 onion, sliced

1 head of garlic, cut in half horizontally

200ml white wine

2 Litres chicken stock (can use a stock cube or diluted jelly)

1 thyme sprig

2 fresh or dried bay leaves

Sea salt & freshly ground black pepper

Tartiflette

1kg waxy potatoes, such as Charlotte, sliced 1cm thick

2tbsp olive oil

200g smoked bacon lardons

1 large onion, thinly sliced

3 garlic cloves, chopped

50g plain flour

300ml double cream

400g curly kale, blanched & roughly chopped

300g Reblochon cheese, broken into pieces, plus 100g extra for the top (substitute with Le Gruyère, Camembert or Brie if you can’t get Reblochon)




Method


Heat a large sauté pan on a high heat, add the olive oil then the chicken pieces, skin-side down, & colour all over for 5 mins. Remove the chicken from the pan & add the onion & garlic, sweating the onion until softened. Add the white wine & reduce until almost evaporated. Add the chicken stock, thyme & bay. Season with salt & pepper & bring the liquid to a very low simmer.


Add the chicken pieces & cook very gently until the breast pieces are just cooked, about 10 mins. Remove the breast pieces from the pan with some of the broth & leave to cool in the broth. Continue to simmer the leg meat until cooked, about another 30 mins.

Take off the heat & leave to cool in the broth.


Preheat the oven to 200C/180C fan/Gas 6. For the tartiflette, simmer the potato slices in boiling, salted water until almost tender, then drain & set aside.


Heat the olive oil in a pan, add the lardons & cook until coloured, then remove from the pan & add the onion. Cook until translucent, then stir in the garlic. Add the flour & cook for 2 mins. Add the cream with 200ml of the reserved strained chicken braising liquid & slowly bring to a simmer. Remove from the heat & season with salt & black pepper.


Remove the chicken meat from the bones & cut into large pieces. Fold the chicken through the cream mixture, along with the kale, the 300g cheese, lardons & the potatoes.

Put into a baking dish, top with 100g cheese & bake until golden brown.


Nigel says: The final baking until golden brown should take 25-30 mins. Keep an eye on it!



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1 Comment


Michael Healey
Michael Healey
Mar 29, 2023

Hi Nigel, I listened intently to your fabulous description of this amazing sounding dish and you specifically mentioned a place by the Canal in Berkhamsted where you get your Chicken from, but I can for the life of me remember the name. Can you tell me what it’s called please. My daughter and son in law live in Berko just off the High St and we are back down there at the weekend. Would be fab to get some of this chicken to try and replicate this dish. Thank you. Mike


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