Chicken Tartiflette

• Chicken Tartiflette is a delicious dish of layered potatoes, spinach, bacon, cheese and chicken cooked in a cream sauce, The perfect meal to use up leftover roast chicken!

Serves 2 People

Utensils

2 fork
1 frying pan

1 Garlic crusher

1 grater

1 jug

1 large frying pan

1 large pan

1 medium pan

1 oven proof dish

1 sieve

Ingredients

1 chicken breasts
0.25 stock cube chicken

200 ml water (boiling)

100 grams bacon (smoked)

100 ml double cream

1 cloves garlic

125 grams gruyere cheese

1 tbsp olive oil

0.5 onions

15 grams plain flour

350 grams potatoes

150 grams Spinach

0.25 stock cube chicken

100 ml water (boiling)

Ingredients

1 chicken breasts, 0.25 stock cube chicken, 200 ml water (boiling)

Method

• place the water and stock cube into the frying pan
• Add the chicken poach for 25 minutes
• check the chicken is cooked by piercing the chicken and checking the juices run clear
• set a side to cool

Ingredients
350 grams potatoes

Method

• peel the potatoes
• slice the potatoes
• add some boiling water to the pan
• place the potatoes in the pan cook for 5 minutes
• drain the potatoes

Ingredients

150 grams Fresh Spinach or 200 grams Frozen Spinach

Method

• remove any large stalks from the spinach and add to the pan wilt the spinach in a pan or defrost the frozen spinach
• squeeze as much liquid as possible from the spinach
• chop the spinach

Ingredients

1 tbsp olive oil, 0.5 onions, 1 cloves garlic

Method

• heat the frying pan with a little oil peel and chop the onion(s) finely
• add the onions cook for 3 to 4 mins
• peel and crush the garlic using the garlic crusher or chop finely add to the frying pan

Ingredients

100 grams bacon (smoked), 15 grams plain flour

Method

• cut the bacon into squares
• add to the frying pan cook till golden brown
• add the flour
• cook for 3 to 4 mins

Method

• shred the meat using two forks

Ingredients

100 ml double cream, 0.25 stock cube chicken, 100 ml water (boiling), 125 grams gruyere cheese

Method

• lightly butter the oven proof dish
• add the stock cube to boiling water
• Add the cream to the stock
• grate the cheese
• reserve a small amount of cheese for the top

Ingredients

black pepper and salt to taste

Method

• create layers starting with potato, add a little cream sauce with each layer
• create a layer of spinach next
• create a layer of onion and bacon next
• create a layer of cheese next
• and finally a layer of shredded chicken next
• season with salt and pepper
• repeat ending with a layer of potatoes

Method

• place in the oven
• cook for 30 mins

Method

• remove from the oven
• sprinkle with the saved cheese
• return to the oven
• cook for 10 mins till golden brown
• serve with a fresh green salad