CHICKEN TARTIFLETTE

A take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead.

SERVES 6

8 slices of Parma or

Black Forest ham

2 onions, thinly sliced 500g (1lb 2oz) new potatoes, thickly sliced 2tbsp olive oil

2 garlic cloves, finely grated

6 small skinless boneless chicken breasts

200g (7oz) button mushrooms

200ml (¹/3pt) white wine 150ml (¼pt) pouring double cream

115g (4oz) Reblochon cheese, rind removed and diced

1tbsp grainy mustard

Juice of ½ a lemon

1tbsp freshly chopped thyme

2tbsp freshly chopped parsley

Preheat the oven to 200°C/fan 180°C/gas 6. Snip two slices of the Parma ham into small pieces.

Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast in the preheated oven for about 25 minutes, until the potato slices are nearly tender.

Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season.

Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20-22 minutes, or until the chicken and vegetables are tender.

Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.

Carve each chicken breast into three, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside.