French-style chicken and potatoes

Recipes / Soups

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

Recipe «French-style chicken and potatoes» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 20g unsalted butter, 2 tbsp plain flour, 2 tbsp milk, 1/2 cup chicken stock, Large pinch of onion powder , Large pinch of garlic powder, Large pinch of dried thyme, Large pinch of salt , 2 tsp extra virgin olive oil, 4 chicken thigh cutlets, 2 garlic cloves, crushed, 1 brown onion, sliced, 1 cup dry white wine, 1 cup chicken stock, 1/4 cup Dijon mustard, 2 tsp white sugar.

Ingredients:

  • 20g unsalted butter 
  • 2 tbsp plain flour 
  • 2 tbsp milk 
  • 1/2 cup chicken stock 
  • Large pinch of onion powder 
  • Large pinch of garlic powder 
  • Large pinch of dried thyme 
  • Large pinch of salt 
  • 2 tsp extra virgin olive oil 
  • 4 chicken thigh cutlets 
  • 2 garlic cloves, crushed 
  • 1 brown onion, sliced 
  • 1 cup dry white wine 
  • 1 cup chicken stock 
  • 1/4 cup Dijon mustard 
  • 2 tsp white sugar 
  • 3 carrots, cut into thick batons 
  • 500g baby red delight potatoes, halved 
  • 2 sprigs fresh rosemary 
  • 2 sprigs fresh thyme, plus extra to serve 

Instructions

  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.
  2. Preheat oven to 200C/180C fan-forced.
  3. 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.
  4. 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.
  5. 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.