Chicken Tartiflette

On the eleventh day of Christmas, my true love gave to me, chicken and potatoes baked with Brie!

Tartiflette is a traditional French dish featuring potatoes, bacon, cream and Reblochon cheese. This recipe adds chicken and spinach. Since Reblochon isn’t readily available in the South Carolina Lowcountry, I’ve substituted Brie. Chicken Tartiflette is a complete meal baked in one dish. Perfect for a cold winter night, all you’ll need to add is a green salad topped with fresh fruit and a bottle of wine. Merry Christmas!

Chicken Tartiflette
1 (28-ounce) bag small potatoes, sliced
1 (9-ounce) bag fresh baby spinach
1 tablespoon olive oil
1 large sweet onion, finely chopped
2 large cloves garlic, chopped
8 ounces thick bacon, diced
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup chicken broth
3 cups diced cooked chicken breasts
8 or 9 ounces Brie, rind removed, divided
Cook the sliced potatoes in a large pot of boiling water until tender. Drain well. Place the spinach in a colander, pour over with boiling water to wilt. Drain well. Heat the olive oil in a large frying pan and cook onion for 8 minutes. Add garlic and cook for 2 minutes more. Remove onion mixture from pan and set aside. Add bacon to pan and fry until crisp. Add flour and onions to the pan and cook through. Remove from heat. Stir in spinach, cream and chicken broth. Grease a baking dish with butter. Layer half of the potatoes, the chicken and half of the cheese. Pour the spinach-onion mixture over the top. Top with remaining potatoes. Bake, uncovered, for 30 minutes. Top with remaining cheese and bake for 15 minutes more. Let rest for 5 minutes before serving. Serves 6.

Cook the sliced potatoes in a large pot of boiling water until tender. Drain well.

Place the spinach in a colander, pour over with boiling water to wilt. Drain well.

Chop the onion and garlic. Dice the bacon.

Heat the olive oil in a large frying pan and cook onion for 8 minutes. Add garlic and cook for 2 minutes more.

Remove onion mixture from pan and set aside. Add bacon to pan and fry until crisp.

Add flour and onions to the pan and cook through.

Remove from heat. Stir in spinach, cream and chicken broth. 

Grease a baking dish with butter. Layer half of the potatoes, the chicken and half of the cheese.

Pour the spinach-onion mixture over the top. Top with remaining potatoes. Bake, uncovered, for 30 minutes. 

Top with remaining cheese and bake for 15 minutes more.

Let rest for 5 minutes before serving.

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