Roast Chicken Tartiflette
Serving: 4
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Directions
- Season the chicken thighs with salt and pepper. Heat the oil over medium heat and brown the chicken thighs well (about 10 minutes). Set aside.
- Fry the lardons (do not colour too much). Add the sliced onions. Fry until starting to colour and translucent, then add the garlic. Fry briefly then add the wine. Scrape at the bottom of the pan to release all the tasty bits.
- Return the chicken and bacon to the pan, then lay in the slices of potato and spinach in and around the chicken (but not on top). Brush with butter and transfer the dish to the oven and roast at 220°C for 30 minutes.
- Lay on the slices of Reblochon. Bake for a further 8-10 minutes.
- Get stuck in.
Ingredients
- 4 chicken thighs
- 8 new potatoes, parboiled, cooled and unpeeled (we have left the skin on for extra nutrients), in thick slices
- 200 ml double cream
- 200 ml white wine
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup Bacon lardons
- 1 cup onion, sliced
- 200 g Baby Spinach
- 2 tbsp. oil
- 1 small Reblochon or Brie cheese
- 4 Tbsp. sliced garlic
- 1 Tbsp. butter, for brushing