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, � 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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