FRENCH STYLE CHICKEN AND POTATOES

INGREDIENTS

• 20g unsalted butter
• 2 tablespoons plain flour
• 2 tablespoons 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

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

How to Make

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.

NUTRITION

• 2745 kj
  ENERGY
 
• 33.3g
  FAT TOTAL
 
• 11.9g
  SATURATED FAT
 
• 7.6g
  FIBRE
 
• 42.4g
  PROTEIN
• 165mg
  CHOLESTEROL
 
• 976mg
  SODIUM
 
• 33.1g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

You can substitute chicken stock for the white wine if you prefer.

Use a wooden spoon to scrape any delicious cooked-on bits from the base of the pan to add extra flavour to the sauce.

You can substitute 1/2 teaspoon each of dried rosemary and thyme for the fresh herbs.