Mary Berry's chicken tartiflette: a weeknight favorite

Deciding what to make for dinner can be a challenge, especially when time is short. Mary Berry's chicken tartiflette, from her Mary Makes it Easy cookbook, has been described as 'super easy' and is ready in under an hour, making it a practical option for busy weeknights.

The dish is a one-tray bake, meaning all the ingredients go into a single dish, allowing home cooks to focus on other tasks while it cooks. It can also be prepared up to two hours before going into the oven, according to the recipe.

As a note on the dish explains, it is "a take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps." The recipe suggests choosing "a smoked, cured ham" and notes that if Reblochon is unavailable, "use Brie or Camembert instead."

The dish has drawn positive reactions from home cooks. One reviewer said: "It's become a weekly staple. Recipe is as stated timewise. Love it!" Another added: "Adore this recipe. One of my regulars. Thanks, Mary x."

A third cook praised the results: "My god, was this absolutely delicious. I am not the best of cooks, but this recipe was so easy, the flavour was perfect, and the chicken was moist and very tasty. Thank you ever so much, Mary Berry. I will be doing this recipe again and again."

The recipe serves as a twist on the traditional Alpine tartiflette, swapping the usual bacon for Parma or Black Forest ham, and pairing it with chicken breasts, mushrooms, and a creamy white wine sauce. The ingredients list includes eight slices of Parma or Black Forest ham, two finely sliced onions, 500g of thickly sliced potatoes, two tablespoons of olive oil, two grated garlic cloves, six small skinless, boneless chicken breasts, 200g button mushrooms, 200ml white wine, 150ml pouring double cream, 115g Reblochon cheese (rind removed and diced), one tablespoon of grainy mustard, and the juice of half a lemon.

How to make it

The method begins by heating the oven to 200C/180C Fan/Gas 6. Two slices of the ham are chopped into bite-sized pieces and added to a large roasting tin along with the potatoes, oil, and garlic. The mixture is then roasted for about 25 minutes, until the potatoes are almost tender.

In the meantime, the remaining ham slices are laid flat on a boardhola, with a chicken breast placed on top of each and folded around the meat. Once the potatoes are ready, the mushrooms, wine, cream, cheese, and mustard are stirred into the tin. The wrapped chicken breasts are then arranged over the top, and the dish is returned to the oven for a further 20 to 22 minutes, or until the chicken is cooked through and the sauce is bubbling.

The result, according to those who have tried it, has become a regular in their weekly rotation. One home cook commented: "It's become a weekly staple." Another added: "Adore this recipe. One of my regulars." A third praised the dish as delicious and easy, saying: "My god, was this absolutely delicious. I am not the best of cooks, but this recipe was so easy, the flavour was perfect, and the chicken was moist and very tasty."

The full ingredient list includes eight slices of Parma or Black Forest ham, two onions, 500g of thickly sliced potatoes, olive oil, garlic, six small chicken breasts, mushrooms, white wine, double cream, Reblochon cheese, and grainy mustard, along with lemon juice and fresh herbs to finish.