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French-style Chicken & Potato

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Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 20 g unsalted butter
  • 2 tbsp plain flour
  • 2 tbsp milk
  • 1/2 c Massel chicken style liquid stock
  • large pinch of garlic powder
  • large pinch of onion powder
  • large pinch of dried thyme
  • large pinch of salt
  • 2 tsp extra virgin olive oil
  • 4 chicken thigh cutlets (with skin) I used breasts with the bone in
  • 2 garlic cloves crushed
  • 1 brown onion sliced
  • 1 c dry white wine
  • 1 c chicken stock
  • 1/4 c dijon mustard
  • 2 tsp white sugar
  • 3 carrots cut into thick batons
  • 500 g baby red delight potatoes halved
  • 2 sprigs fresh rosemary
  • 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 power, 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 for 10 mins.
  2. Preheat oven to 200°c/180°c 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, ⅓ 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.

Notes

Source: Taste