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French-style chicken and potatoes
French-style chicken and potatoes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Transport your taste buds to France with this easy and creamy French chicken and potato bake.
Ingredients:
  • 20g unsalted butter
  • 40.00 ml plain flour
  • 41.20 gm milk
  • 127.50 gm chicken style liquid stock
  • Large pinch of onion powder
  • Large pinch of garlic powder
  • Large pinch of dried thyme
  • Large pinch of salt
  • 9.20 gm extra virgin olive oil
  • 4 Chicken Thigh Cutlets (with skin)
  • 2 garlic cloves, crushed
  • 1 brown onion, sliced
  • 250.00 gm dry white wine (see note)
  • 255.00 gm chicken style liquid stock
  • 73.13 gm dijon mustard
  • 9.00 gm white sugar
  • 3 carrots, cut into thick batons
  • 500g baby red delight potatoes, halved
  • 2 sprigs fresh rosemary (see note)
  • 2 sprigs fresh thyme, plus extra to serve
Instructions:
  • In a small saucepan over medium heat, melt butter. Add flour and stir until a paste forms. Cook for 1 minute. Whisk in milk until smooth and thick. Gradually add stock, onion powder, garlic powder, thyme, and salt, whisking until smooth. Cook and whisk for 2 to 3 minutes until thickened. Remove from heat and let cool for 10 minutes.
  • Preheat your oven to 200C (180C fan-forced).
  • Heat oil in a large heavy-based flameproof ovenproof dish until sizzling. Add chicken, skin-side down, and cook for 3 minutes until skin is light golden. Flip and cook for another 2 minutes. Transfer to a plate.
  • Drain any extra fat from the dish and return it to the heat. Add garlic and onion, cook and stir for 2 minutes. Pour in the wine and simmer while stirring for 3 minutes. Mix in Condensed Chicken Soup, ½ cup of water, stock, mustard, and sugar. Dissolve the mustard by stirring. Add carrot, potato, rosemary, and thyme, and stir to combine.
  • Return the chicken to the pan, cover it, and transfer it to the oven. Bake for 30 minutes. Uncover and bake for another 20 minutes, or until the chicken is dark brown and fully cooked. Let it stand for 5 minutes before serving, sprinkled with extra thyme.

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