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Paloma Faith, Electricity Box Confession, Chicken Tartiflette

Resident cook Nigel Barden offers up Chicken Tartiflette for this week's mouth-watering 'Foodie Thursday', plus Simon speaks to Paloma Faith ahead of tonight's 'In Concert'.

1 hour, 55 minutes

Music Played

  • Deacon Blue

    Real Gone Kid

    • The All Time Greatest Rock Songs ....
    • Columbia.
  • Elkie Brooks

    Rising Cost Of Love

    • Pearls: The Very Best Of Elkie Brooks.
    • A&M.
  • The Rolling Stones

    (I Can't Get No) Satisfaction

    • The Rolling Stones - Remastered.
    • Abkco.
  • Paloma Faith

    30 Minute Love Affair

    • Fall To Grace.
    • RCA.
    • 2.
  • Snow Patrol

    Chasing Cars

    • (CD Single).
    • Fiction.
  • Adele

    Rolling In The Deep

    • (CD Single).
    • XL.
    • 1.
  • Bread

    It Don't Matter To Me

    • David Gates & Bread - Essentials.
    • Elektra.
  • Pet Shop Boys

    Left To My Own Devices

    • Introspective / Further Listening 1988-1989.
    • EMI.
  • Noel Gallagher's High Flying Birds

    Holy Mountain

    • Who Built The Moon?.
    • Sour Mash Records.
  • U2

    I Still Haven't Found What I'm Looking For

    • Rock The Planet (Various Artists).
    • Polygram Tv.
  • Bryan Adams

    Please Stay

    • Ultimate.
    • Polydor.
  • Gotye

    Somebody That I Used To Know (feat. Kimbra)

    • (CD Single).
    • Island.
    • 1.
  • Neil Diamond

    Sweet Caroline

    • Neil Diamond - The Ultimate Collectio.
    • Columbia/Mca.
  • Charlie Puth

    How Long

    • (CD Single).
    • Atlantic.
  • Porter Wagoner & Dolly Parton

    The Last Thing On My Mind

    • Rca Nashville Classics - The 60's.
    • RCA.

Chicken Tartiflette

by Monica Galetti from The Skills (Quadrille)

 

Serves 4

Prep time: 15 mins

Cooking time: 80mins

 

Ingredients


Chicken

2 tbsp olive oil

1 medium chicken, about 1.5kg, jointed into 8 pieces (Nigel says or buy the pieces - 2 breast, 2 thighs, 2 wings, 2 drumsticks)

1 onion, sliced

1 head of garlic, cut in half horizontally

200ml white wine 

2L chicken stock (can use a stock cube or diluted jelly)

1 thyme sprig

2 fresh or dried bay leaves

Sea salt and freshly ground black pepper

 

Tartiflette

1kg waxy potatoes, such as Charlotte, sliced 1cm thick

2tbsp olive oil

200g smoked bacon lardons

1 large onion, thinly sliced

3 garlic cloves, chopped

50g plain flour

300ml double cream

400g curly kale, blanched and roughly chopped

300g Reblochon cheese, broken into pieces, plus 100g extra for the top (substitute with Camembert or Brie if you can’t get Reblochon)

 

Method

Heat a large sauté pan on a high heat, add the olive oil then the chicken pieces, skin-side down, and colour all over for 5 mins.  

Remove the chicken from the pan and add the onion and garlic, sweating the onion until softened.  

Add the white wine and reduce until almost evaporated.  

Add the chicken stock, thyme and bay.  

Season with salt and pepper and bring the liquid to a very low simmer.

Add the chicken pieces and cook very gently until the breast pieces are just cooked, about 10 mins.  

Remove the breast pieces from the pan with some of the broth and leave to cool in the broth.  

Continue to simmer the leg meat until cooked, about another 30 mins.  

Take off the heat and leave to cool in the broth.

Preheat the oven to 200C/180C fan/Gas 6.  For the tartiflette, simmer the potato slices in boiling, salted water until almost tender, then drain and set aside.

Heat the olive oil in a pan, add the lardons and cook until coloured, then remove from the pan and add the onion.  

Cook until translucent, then stir in the garlic.  

Add the flour and cook for 2 mins.  

Add the cream with 200ml of the reserved strained chicken braising liquid and slowly bring to a simmer.  

Remove from the heat and season with salt and black pepper.

Remove the chicken meat from the bones and cut into large pieces.  Fold the chicken through the cream mixture, along with the kale, the 300g cheese and the potatoes.  

Put into a baking dish, top with 100g cheese and bake until golden brown.

 

For a veggie version ignore the Chicken Ingredients and start from “Preheat the oven, and instead of adding lardons, add the sliced onion and 200g of sliced mushrooms and sauté slowly over a low heat until the onions are translucent (about 10mins) then stir in the garlic for 2 minutes and a teaspoon of paprika (optional!) Then continue with the recipe and ignore the chicken and stock, and instead sprinkle a teaspoon of mixed dried herbs over the onion, garlic and mushroom mix and season generously.

The final baking until golden brown should take 25-30 mins. Keep an eye on it!  

 

Broadcast

  • Thu 9 Nov 2017 17:05