70 Minutes
chicken tartiflette

chicken tartiflette

A delicious layered dish of potatoes, spinach, onions, bacon, gruyere cheese and chicken served with a tomato and green salad with mustard and honey dressing.

How it's doneDirections

Step 1

Set the oven to 200C 400F or gas mark 6.

Step 2

25 Minutes

Heat a pan.

Add the stock cube to boiling water and poach the chicken in the stock for 25 mins.

Check the chicken is cooked by piercing the chicken and checking the juices run clear, set aside to cool

Step 3

Peel and slice the potatoes.

Add some boiling water to the pan.

Place the potatoes in the pan cook for 5 minutes, then drain them.

Step 4

Wilt the spinach in a pan.

Squeeze as much liquid as possible from the spinach

Step 5

3 - 4 Minutes

Peel and chop the onion(s) finely.

Heat the frying pan and add the onions, cook for 3 to 4 mins.

Step 6

1 -2 Minutes

Peel and crush the garlic using the garlic crusher or chop finely.

Add to the frying pan and cook for a minute or two.

Step 7

Cut the bacon into squares.

Add to the frying pan and cook till golden brown.

Step 8

Add the flour cook for 3 to 4 mins.

Step 9

Shred the chicken using two forks.

Step 10

Lightly butter the oven proof dish.

Step 11

Add the stock cube to boiling water, add the cream to the stock.

Step 12

Grate the cheese.

Step 13

30 Minutes

Create layers starting with potato, add a little cream sauce with each layer.

Create a layer of spinach next, then create a layer of onion and bacon.

Next, create a layer of cheese and finally a layer of shredded chicken.

Repeat the layers.

Reserve a little cheese.

Finish with a layer of potatoes and cook for 30 mins.

Step 14

Remove from the oven, sprinkle with cheese then return to the oven and cook for 10 mins or until golden brown.

Step 15

Wash mixed leaves and place in a serving bowl.

Place a cross on the top of the cucumber then slice the cucumber to form quarters sprinkle over the salad leaves.

Wash the cherry tomatoes and then slice in half sprinkle over the salad leaves.

Step 16

Mix the dressing ingredients together.

Step 17

Remove from the oven.

Serve a portion with salad, serve immediately.

This recipe is from delicious magazine

What you needIngredients

Servings 2
Utensils
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Garlic Crusher
  • 2 Medium Bowls
  • 1 Large Frying Pan
  • 1 Over Proof Dish
Chicken
  • 200 grams Chicken Breasts
  • 1/4 Chicken Stock Cube
  • 200 ml Boiling Water
Stew
  • 350 grams Potatoes
  • 150 grams Spinach
  • 1 tbsp Olive Oil
  • 1/2 Onions
  • 1 Garlic Clove
  • 100 grams Smoked Bacon
  • 1 tbsp Plain Flour
  • 100 ml Double Cream
  • 1/4 Chicken Stock Cube
  • 100 ml Boiling Water
  • 125 grams Gruyere Cheese
  • Salt - to taste
  • Black Pepper - to taste
Salad
  • 100 grams Cherry Tomatoes
  • 1/4 Cucumber
  • 40 grams Salad Leaves
Dressing
  • 1 & 1/2 tbsp Red Wine Vinegar
  • 2 tbsp Olive Oil
  • 2 tsp Wholegrain Mustard
  • 3 tsp Honey
  • Salt - to taste
  • Black Pepper - to taste

Yummy ideasLatest Recipes

30 minutes
Red pepper and Manchego Tortilla
Red pepper and Manchego Tortilla Category: Around the World, Flexitarian, Healthy, Low Cost, Main, Quick and Easy, Traditional
180 minutes
Lamb and Ale Stew with bubble and Squeak Patties
Lamb and Ale Stew with bubble and Squeak Patties Category: Freezer Friendly, Main, Meat Feast, Traditional, uk
30 Minutes
Garlic Steak Fajitas with a Lettuce and Avocado Salad
Garlic Steak Fajitas with a Lettuce and Avocado Salad Category: Around the World, Main, Meat Feast, Modern, Quick and Easy