Tuesday, September 8, 2020

Chicken tartiflette

Chicken tartiflette

This delicious French-style chicken tartiflette recipe is a real winter warmer. Don't save it for an apr├Ęs-ski meal, enjoy it like a hearty dinner.


  • 8 oz bacon
  • 1/2 teaspoon of butter
  • 1/4 cup white wine
  • 1/4 teaspoon pepper
  • 1 teaspoon minced thyme
  • 3 garlic cloves, finely chopped
  • 3/4 teaspoon salt divided
  • 1 small onion, quartered and sliced
  • 3/4 c half and half
  • 7 medium potatoes, peeled
  • 2 roasted chicken breasts cut into cubes
  • 9.5 oz double cream brie cheese, sliced 1/4-inch thick


First, fill a medium saucepan with water, add 1/2 teaspoon of salt, whole potatoes and cook over medium heat for 10 minutes. Remove from the heat, drain and cool the potatoes. Once cool, cut the potatoes into 1/4 to 1/2 inch slices.

Then, meanwhile, cut the bacon into lardons about 1/4 to 1/2 inch thick.

Add bacon to a large skillet and cook over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate.

In the same pan, add the onions and cook until translucent, about 7 minutes.

Stir in the garlic and cook for another 3 seconds. Return the bacon to the pan.

Pour over wine, bring to a boil and cook until reduced by half, removing any golden bits from the bottom of the pan, about 5-7 minutes.

Add half and half, thyme, 1/4 teaspoon of salt and pepper, bring to a boil and remove from heat.

Preheat the oven to 350 F.

Grease an 8 x 6 baking dish and arrange the sliced potatoes and chicken, followed by the onion and bacon mixture. Arrange half of the cheese on top.

Add another layer of potatoes, chicken, onions and bacon and finish with a generous layer of sliced brie.

Bake for 20 minutes or until cheese is melted.

Serve immediately.