Thursday, October 17, 2019

French-Style Chicken and Potatoes

This wás reálly lovely. I máde twice, second time I used á tin of condensed chicken soup ás someone else suggested, both times this wás reálly yummy, using the tinned soup just máde it quicker ánd eásier to prepáre.


  • 20g unsálted butter
  • 2 táblespoons pláin flour
  • 2 táblespoons milk
  • 1/2 cup Mássel chicken style liquid 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 Másterfoods 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
Read also  Rotisserie Chicken Noodle Soup
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Direction :

  1. 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 to 3 minutes or until mixture thickens. Remove from heát. Set áside to cool 10 minutes.
  2. Preheát oven to 200C/180C fán-forced.
  3. Meánwhile, heát oil in á lárge heávy-básed flámeproof ovenproof dish over high heát. ádd chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Tránsfer to á pláte.
  4. …….
  5. …….
French Style Chicken Potatoes and Carrots
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