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Light and creamy French chicken
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Indulge guilt-free in creamy French-style chicken - you'll be craving seconds!
Ingredients:
  • 60g Flora Buttery spread
  • 4 chicken thigh cutlets (with skin), fat trimmed
  • 1 brown onion, finely chopped
  • 510.00 gm salt-reduced chicken stock
  • 40.00 ml light cooking cream
  • 46.80 gm Dijon mustard
  • 2 carrots, roughly chopped
  • 500g baby red delight potatoes, halved or quartered if large
  • 200g button mushrooms
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, plus extra leaves/sprigs, to serve
  • 150g green beans, halved or cut into thirds
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat oven to 200C (180C for fan-forced ovens).
  • Heat spread in a large heavy-based ovenproof dish until melted and sizzling. Add chicken, skin-side down, and sear for 3 minutes until golden brown. Flip and cook for an additional 2 minutes. Transfer chicken to a plate.
  • Lower the heat and add onion and garlic to the pan. Cook while stirring for 3 minutes until they are soft. Incorporate the flour and stir to form a paste, then cook for 1 minute until slightly browned. Pour in the stock and keep stirring for 2 to 3 minutes until the mixture boils and thickens slightly. Let it simmer while stirring for 3 minutes. Add cream, mustard, 3/4 cup water, carrot, potato, mushrooms, rosemary, and thyme. Stir to mix everything together. Finally, return the chicken to the pan, cover, and transfer to the oven.
  • Bake uncovered for another 30 minutes until the chicken is golden brown and fully cooked. Gently stir in the beans. Let it rest for 5 minutes. Before serving, remember to remove and discard the bay leaf, thyme, and rosemary sprigs. Garnish with extra thyme and parsley for a finishing touch.

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