I saw a picture of Chicken Tartiflette and it looked delicious, so I knew I had to try it out!
The directions were obviously European, so I had to translate it into measurements that I was used to and just guessed on most of it.
It worked well – it was DELICIOUS! I really enjoyed this dish. It sounds fancy, but it is really easy to make and quite tasty as well! Next time, I think I will use a couple more potatoes for the top of the dish. More potatoes is always good right? YUM!
If you want an easy, delicious dish that sounds fancy for your guests, this is a perfect dish for that. Enjoy!
Ingredients:
- 6-8 Potatoes (I used medium size russet)
- 1 lb chicken
- 10 oz frozen spinach (or use wilted fresh Spinach), de-frosted and drained
- 1 large onion – finely chopped
- 3-4 garlic cloves
- 8-10 slices of Bacon (or turkey bacon, like I used), chopped
- 2 tbsp flour
- 1 cup cream
- 1 cup chicken broth
- 1.5 – 2 cups cheese (I used a mixture of cheddar and colby jack)
Directions:
Heat oven to 350. Grease a 13×9 inch pan
Place a large pot of salted water on to boil. Peel the potatoes and slice the potatoes into 1/4 inch pieces. Put the Potatoes into the boiling water and boil until JUST tender. Drain the water put the potatoes to the side
Meanwhile, in a large skillet place the chicken, onion, garlic, and bacon into the pan. Cook until chicken and bacon are cooked through. I cooked it and the onions, started to carmelize on the chicken and bacon – YUM! Once cooked, add in the spinach and add in the flour and thoroughly mix into the chicken/bacon mixture. Mix the cream and chicken stock together in a separate bowl.
Place a layer of potatoes on the bottom of the pan. Spread the Chicken/Bacon/Spinach mixture over the potatoes. Sprinkle 1-1.5 cups of the cheese on top. Pour the cream/chicken stock mixture over the cheese and chicken. Arrange the rest of the potatoes over the top. Place in the oven and bake for 30 minutes. Sprinkle the rest of the cheese on top of the potatoes and bake another 10-15 minutes. Take out of the oven and let set at least 10-15 minutes for the sauce to thicken.
Enjoy!
Ingredients
- 6-8 Potatoes (I used medium size russet)
- 1 lb chicken
- 10 oz frozen spinach (or use wilted fresh Spinach), de-frosted and drained
- 1 large onion - finely chopped
- 3-4 garlic cloves
- 8-10 slices of Bacon (or turkey bacon, like I used), chopped
- 2 tbsp flour
- 1 cup cream
- 1 cup chicken broth
- 1.5 - 2 cups cheese (I used a mixture of cheddar and colby jack)
Instructions
- Heat oven to 350.
- Grease a 13x9 inch pan
- Place a large pot of salted water on to boil.
- Peel the potatoes and slice the potatoes into 1/4 inch slices.
- Put the Potatoes into the boiling water and boil until JUST tender.
- Drain the water put the potatoes to the side
- Meanwhile, in a large skillet place the chicken, onion, garlic, and bacon into the pan.
- Cook until chicken and bacon are cooked through. I cooked it and the onions, started to carmelize on the chicken and bacon - YUM!
- Once cooked, add in the spinach and add in the flour and thoroughly mix into the chicken/bacon mixture.
- Mix the cream and chicken stock together in a separate bowl.
- Place a layer of potatoes on the bottom of the pan.
- Spread the Chicken/Bacon/Spinach mixture over the potatoes.
- Sprinkle 1-1.5 cups of the cheese on top.
- Pour the cream/chicken stock mixture over the cheese and chicken.
- Arrange the rest of the potatoes over the top.
- Place in the oven and bake for 30 minutes.
- Sprinkle the rest of the cheese on top of the potatoes and bake another 10-15 minutes.
- Take out of the oven and let set at least 10-15 minutes for the sauce to thicken.
