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French-style chicken and potato skillet bake recipe
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Transport yourself to France with this cozy French chicken and potato bake, perfect for winter gatherings with loved ones.
Ingredients:
  • 40g butter
  • 8 Australian Chicken Thigh Cutlets
  • 12 baby onions
  • 200g small brown mushrooms
  • 4 bacon rashers, coarsely chopped
  • 2 garlic cloves, crushed
  • 40.00 ml plain flour
  • 500ml red wine
  • 60ml brandy
  • 250ml chicken stock
  • 23.40 gm Dijon mustard
  • 22.20 gm tomato paste
  • 300g baby Carisma potatoes
  • 20.00 ml thyme sprigs
  • 2 bay leaves
Instructions:
  • Preheat the oven to 150°C. In a large, ovenproof casserole pan, melt half of the butter over medium heat. Add half of the chicken and cook for 2 minutes on each side until golden brown. Transfer the cooked chicken to a plate and repeat the process with the remaining chicken.
  • Sauté the onions and mushrooms until golden brown. Stir in the bacon and garlic until well combined. Introduce the rest of the butter and flour, stirring until the mixture bubbles and thickens slightly.
  • Pour in the wine and brandy and bring to a boil. Reduce heat to low and mix in the stock, mustard, and tomato paste. Gently add back the chicken, potatoes, thyme, and bay leaves to the pan. Season to taste.
  • Bake covered for 1½ hours, or until the chicken is fully cooked.

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