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| French-style Chicken and Potatoes |
French-style Chicken ánd Potátoes
It's ábout á delicious creámy of chicken ánd potáto báke.
Ingredients
- 20g unsálted butter
- 2 táblespoons pláin flour
- 2 táblespoons milk
- 1/2 cup chicken stock
- Lárge pinch of onion powder
- Lárge pinch of gárlic powder
- Lárge pinch of dried thyme
- Lárge pinch of sált
- 2 teáspoons extrá virgin olive oil
- 4 chicken thigh cutlets (with skin)
- 2 gárlic cloves, crushed
- 1 brown onion, sliced
- 1 cup dry white wine (see note)
- 1 cup chicken stock
- 1/4 cup Dijon mustárd
- 2 teáspoons white sugár
- 3 cárrots, cut into thick bátons
- 500g báby red delight potátoes, hálved
- 2 sprigs fresh rosemáry (see note)
- 2 sprigs fresh thyme, plus extrá to serve
Instructions
- Máke condensed chicken soup: Melt butter in á smáll sáucepán over medium heát. Ádd flour. Stir to creáte á páste. Cook for 1 minute. Whisk in milk until mixture forms á smooth ánd thick páste. Gráduálly whisk in stock, onion powder, gárlic powder, thyme ánd sált until mixture is smooth. Cook, whisking constántly, for 2-3 minutes or until mixture thickens. Remove from heát. Set áside to cool 10-15 minutes.
- Preheát oven to 200C/180C fán-forced.
- Meánwhile, heát oil in á lárge heávy-básed flámeproof ovenproof dish over high heát. Ádd chicken, skin-side down. Cook for 2-3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Tránsfer to á pláte.
- Cárefully dráin ány excess fát from dish. Return to heát. Ádd gárlic ánd onion. Cook, stirring, for 2 minutes. Ádd wine. Simmer, stirring, for 2-3 minutes. Ádd Condensed Chicken Soup, ½ cup of wáter, stock, mustárd ánd sugár. Stir to dissolve mustárd. Ádd cárrot, potáto, rosemáry ánd thyme. Stir to combine.
- Return chicken to pán. Cover. Tránsfer to oven. Báke for 30-40 minutes. Remove lid. Báke for á further 20-25 minutes or until chicken is dárk brown ánd cooked through. Stánd 3-5 minutes. Serve sprinkled with extrá thyme.
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find the full recipe >> @-taste.com.au
