Ali transforms leftover roast chicken into delicious Chicken Tartiflette

In the Kitchen

"I had leftover roast chicken and made this. It was so good. Perfect winter comfort food. Classic French “waste nothing” cooking. Don’t let the leftover chicken go to waste. It’s like a pimped up Potato Bake!" - Ali Leonard.


  • 700gms potatoes
  • Bag of baby spinach
  • Olive oil
  • 1 large finely diced onions
  • 2 crushed garlic cloves
  • 20gms of chopped bacon
  • 2 Tbsp of flour
  • Butter to grease baking dish
  • 200ml of cream
  • 200ml chicken stock
  • 350gms ish of shredded cooked chicken
  • 200gm Camembert cheese diced 


  1. Heat oven to 180c
  2. Slice Potatoes about 3mm thick. Simmer in salted water for about 5 mins until they are just tender. Drain. Put the spinach in a sieve/colander and pour over boiling water and let drain.
  3. Heat bit of olive oil in pan and put the onion in  for a few minutes stirring until It softens . Stir through the garlic and cook for another minute or two. Put into a bowl and then add bacon to the pan until starting to crisp . Ad the bacon to the onion and stir in the flour.
  4. Grease your baking dish with the butter. 
  5. Mix the cream and the cooled stock and season.
  6. Layer Potato, onion & Bacon,spinach, the shredded chicken, and half the cheese, pouring over the cream and stock. Finish with a layer of potatoes. 
  7. Bake about 30 minutes and then scatter over the rest of the cheese and do another 10 minutes in the oven until golden a hot 
  8. Enjoy a lovely plate of comfort food!