French-style chicken and potatoes

Take your tastebuds on a trip to France with this delicious and easy French-style creamy chicken and potato bake.

French-style chicken and potatoes

Prep Time: 15 minutes

Cook Time: 1 hours

Total Time: 1 hours 15 minutes

Servings: 4

INGREDIENTS

  CONDENSED CREAM OF CHICKEN SOUP

• 20g unsalted butter
• 2 tablespoons plain flour
• 2 tablespoons milk
• 1/2 cup Massel chicken style liquid stock
• Large pinch of onion powder
• Large pinch of garlic powder
• Large pinch of dried thyme
• Large pinch of salt

  FRENCH-STYLE CHICKEN AND POTATOES

• 2 teaspoons extra virgin olive oil
• 4 chicken thigh cutlets (with skin) 
• 2 garlic cloves, crushed
• 1 brown onion, sliced
• 1 cup dry white wine (see note)
• 1 cup chicken stock
• 1/4 cup Dijon Mustard
• 2 teaspoons 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

METHOD

  Step 1

1. Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste. Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside to cool 10 minutes.

  Step 2

1. Preheat oven to 200C/180C fan-forced.

  Step 3

1. Meanwhile, heat oil in a large heavy-based flameproof ovenproof dish over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.

  Step 4

1. Carefully drain any excess fat from dish. Return to heat. Add garlic and onion. Cook, stirring, for 2 minutes. Add wine. Simmer, stirring, for 3 minutes. Add Condensed Chicken Soup, ½ cup of water, stock, mustard and sugar. Stir to dissolve mustard. Add carrot, potato, rosemary and thyme. Stir to combine.

  Step 5

1. Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through. Stand 5 minutes. Serve sprinkled with extra thyme.

Notes

Recipe source: taste

Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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