Certainly! Here’s a delightful recipe for French-Style Chicken and Potatoes, a comforting dish featuring tender chicken, creamy mustard sauce, and hearty vegetables.
French-Style Chicken and Potatoes
Ingredients
For the Condensed Cream of Chicken Soup:
• 20g unsalted butter
• 2 tbsp plain flour
• 2 tbsp milk
• ½ cup chicken-style liquid stock
• Large pinch of onion powder
• Large pinch of garlic powder
• Large pinch of dried thyme
• Large pinch of salt
For the Chicken and Vegetables:
• 2 tsp extra virgin olive oil
• 4 chicken thigh cutlets (with skin)
• 2 garlic cloves, crushed
• 1 brown onion, sliced
• ½ cup water
• 1 cup dry white wine (or additional chicken stock)
• 1 cup chicken-style liquid stock
• ¼ cup Dijon mustard
• 2 tsp white sugar
• 3 carrots, cut into thick batons
• 500g baby red potatoes, halved
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme, plus extra to serve
Instructions
1. Prepare the Condensed Cream of Chicken Soup:
• In a small saucepan over medium heat, melt the butter.
• Add the flour and stir to create a paste. Cook for 1 minute.
• Whisk in the milk until the mixture forms a smooth, thick paste.
• Gradually whisk in the chicken stock, onion powder, garlic powder, thyme, and salt until smooth.
• Cook, whisking constantly, for 2–3 minutes until the mixture thickens. Remove from heat and let it cool for 10 minutes.
2. Preheat the Oven:
• Preheat your oven to 200°C (180°C fan-forced).
3. Sear the Chicken:
• Heat the olive oil in a large, heavy-based, flameproof, ovenproof dish over high heat.
• Add the chicken, skin-side down, and cook for 3 minutes until the skin is light golden.
• Turn the chicken and cook for an additional 2 minutes. Transfer to a plate.
4. Sauté Aromatics:
• Carefully drain any excess fat from the dish and return it to the heat.
• Add the crushed garlic and sliced onion. Cook, stirring, for 2 minutes.
• Add the white wine and simmer, stirring, for 3 minutes.
5. Combine Ingredients:
• Add the prepared condensed chicken soup, water, chicken stock, Dijon mustard, and sugar to the dish. Stir to dissolve the mustard.
• Add the carrots, potatoes, rosemary, and thyme. Stir to combine.
6. Bake:
• Return the chicken to the pan. Cover the dish and transfer it to the preheated oven.
• Bake for 30 minutes. Remove the lid and bake for an additional 20 minutes or until the chicken is dark brown and cooked through.
7. Serve:
• Let the dish stand for 5 minutes. Serve sprinkled with extra thyme.
This French-style chicken and potatoes dish offers a harmonious blend of flavors, making it a perfect choice for a comforting meal. For a visual guide and additional tips, you might find this video helpful: