The Best French-style Chicken And Potatoes

March 29th, 2020 03:19:07 AMRecipesAdmin

INGREDIENTS

• 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 Masterfoods 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

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.

This article and recipes adapted fromt this site