French-style chicken and potatoes

INGREDIENTS

CONDENSED CREAM OF CHICKEN SOUP

20g unsalted butter
2 tablespoons plain flour
2 tablespoons milk
1/2 cup Massel chicken style liquid 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 Masterfoods 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

METHOD

Step 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.

How to make butter

Learn how to make quick homemade butter and buttercream, simply by beating cream.

Step 2

Preheat oven to 200C/180C fan-forced.

Step 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.

Step 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.

Step 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.

This article and recipe adapted from this site