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French-style chicken and potatoes

French-style chicken and potatoes

Enjoy this easy and delicious French-style chicken and potatoes recipe that combines creamy chicken with tender potatoes for a delightful meal.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine French
Servings 4 servings
Calories 500 kcal

Equipment

  • ovenproof dish
  • Saucepan

Ingredients
  

Creamy Chicken Sauce

  • 20 g unsalted butter
  • 2 tablespoon plain flour
  • 2 tablespoon milk
  • 0.5 cup Massel chicken style liquid stock
  • 1 pinch onion powder large
  • 1 pinch garlic powder large
  • 1 pinch dried thyme large
  • 1 pinch salt large

Main Ingredients

  • 2 teaspoon extra virgin olive oil
  • 4 pieces Coles RSPCA Approved Chicken Thigh Cutlets with skin
  • 2 cloves garlic crushed
  • 1 large brown onion sliced
  • 0.5 cup water
  • 1 cup dry white wine see note
  • 1 cup Massel chicken style liquid stock
  • 0.25 cup dijon mustard
  • 2 teaspoon white sugar
  • 3 pieces carrots cut into thick batons
  • 500 g baby red delight potatoes halved
  • 2 sprigs fresh rosemary see note
  • 2 sprigs fresh thyme plus extra to serve

Instructions
 

Cooking Steps

  • 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.
  • Preheat oven to 200C/180C fan-forced.
  • 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.
  • 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, the water, stock, mustard and sugar. Stir to dissolve mustard. Add carrot, potato, rosemary and thyme. Stir to combine.
  • 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

Serving: 1servingCalories: 500kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg
Keyword Bake, chicken, creamy, Easy, French-style, potatoes
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