Chicken Tartiflette

This French inspired stacked potato, double cream brie and juicy chicken tartiflette is creamy and cheesy – perfect for an indulgent winter warmer.

SERVES: 4
TIME: 50 mins – 1 hour

• 1kg agria potatoes, sliced 5mm thick
• 120g baby spinach
• 2 Rangitikei Chicken Breasts, diced into cubes
• 1 leek, thinly sliced
• 1 clove garlic, crushed
• 6 bacon rashers, diced
• 1/3 cup dry white wine
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 cup cream
• 200 – 250g double cream brie, cut in small wedges

Preheat the oven to 200°C.

Cook the sliced potatoes in salted boiling water for 5 minutes, until tender. Drain and set aside.

Add a splash of olive oil to a large frypan over medium-high heat. Sauté the spinach until wilted. Remove from pan and set aside. Season the chicken breast pieces with salt & pepper and, in the same pan, sear on all sides until golden brown – adding more oil as needed. Remove from the pan and set aside.

Add the bacon to the same pan and cook until crisp. Remove a couple tablespoons of the diced bacon from the pan and set aside for garnish. Add the sliced leeks and garlic to the pan and sauté with the bacon until soft and fragrant.

Deglaze the pan with the white wine and continue to cook until most of the wine has evaporated. Stir through the mustard & thyme leaves and add the chicken back to the pan. Continue to cook for a minute until everything is well combined.

Lightly grease a medium sized oven-proof dish. Place a layer of the par boiled potatoes in the bottom of the dish, then top with the chicken mixture and wilted spinach. Pour over half the cream. Finish with another layer of potatoes, and top with the cheese wedges, extra bacon and thyme leaves. Pour over the remaining cream.

Place in the oven to bake for 25 – 30 minutes until golden and bubbling.