Indulge in the deliciousness of our French-style chicken and potatoes. Imagine juicy, seasoned chicken with that crispy golden touch, paired perfectly with tender, flavorful potatoes. It’s like a cozy dinner straight from a French kitchen, bringing warmth and simplicity to your plate.

Ingredients

2 teaspoons extra virgin olive oil
4 chicken thigh cutlets (with skin)
2 garlic cloves, crushed
1 brown onion, sliced
1 cup chicken stock
1/4 cup Mustard
2 teaspoons white sugar
3 carrots, cut into thick batons
500g potatoes halved
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus extra to serve

Cream of chicken soup

20 grams of unsalted butter
2 tablespoons of flour
2 tablespoons of milk
1/2 cup chicken-style liquid stock
A large pinch of onion powder
A large pinch of garlic powder
A large pinch of dried thyme
A large pinch of salt

Method

Step 1. Make a concentrated chicken soup. In a small saucepan, melt butter over medium heat. Add flour and whisk to form a paste. Let it simmer for a minute. Add milk and whisk until a smooth, thick paste forms. Add the stock, onion powder, garlic powder, thyme, and salt gradually while stirring the mixture until it becomes velvety. Cook for 2 to 3 minutes, whisking constantly, or until mixture thickens. Take it off the heat source and allow it to cool for ten minutes.

Step 2. Set the oven’s temperature to 200°C (or 180°C for ovens with fans). Heat the oil in a large, strong, oven-proof dish that is safe to use over high heat while the oven is preheating. After placing the chicken skin-side down in the dish, cook it for three minutes, or until the skin turns a light golden color. After flipping the chicken, grill it for a further two minutes. Transfer to a plate.

Step 3. Gently remove any extra fat from the dish. Put the heat back on. Add the onion and garlic. Stir and cook for 2 minutes. Pour in some chicken stock. Simmer for 3 minutes while stirring. Stir in sugar, mustard, stock, ½ cup water, and condensed chicken soup. To dissolve mustard, stir. Add the potato, carrot, thyme, and rosemary. Mix everything together.

Step 4. Put the chicken back in the pan. Shut up. Place in the oven. For thirty minutes, bake. Take off the lid. Bake the chicken for a further 20 minutes, or until it is well cooked and dark brown. Five minutes of standing. Garnish with additional thyme before serving.

French-style chicken and potatoes

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Prep Time 20

Cook Time 1

Course Dinner

Servings 4

Ingredients

2 teaspoons extra virgin olive oil
4 chicken thigh cutlets with skin
2 garlic cloves crushed
1 brown onion sliced
1 cup chicken stock
1/4 cup Mustard
2 teaspoons white sugar
3 carrots cut into thick batons
500 g potatoes halved
2 sprigs fresh rosemary
2 sprigs fresh thyme plus extra to serve

Cream of chicken soup

20 grams of unsalted butter
2 tablespoons of flour
2 tablespoons of milk
1/2 cup chicken-style liquid stock
A large pinch of onion powder
A large pinch of garlic powder
A large pinch of dried thyme
A large pinch of salt

Instructions

Make a concentrated chicken soup. In a small saucepan, melt butter over medium heat. Add flour and whisk to form a paste. Let it simmer for a minute. Add milk and whisk until a smooth, thick paste forms. Add the stock, onion powder, garlic powder, thyme, and salt gradually while stirring the mixture until it becomes velvety. Cook for 2 to 3 minutes, whisking constantly, or until mixture thickens. Take it off the heat source and allow it to cool for ten minutes.
Set the oven's temperature to 200°C (or 180°C for ovens with fans). Heat the oil in a large, strong, oven-proof dish that is safe to use over high heat while the oven is preheating. After placing the chicken skin-side down in the dish, cook it for three minutes, or until the skin turns a light golden color. After flipping the chicken, grill it for a further two minutes. Transfer to a plate.
Gently remove any extra fat from the dish. Put the heat back on. Add the onion and garlic. Stir and cook for 2 minutes. Pour in some chicken stock. Simmer for 3 minutes while stirring. Stir in sugar, mustard, stock, ½ cup water, and condensed chicken soup. To dissolve mustard, stir. Add the potato, carrot, thyme, and rosemary. Mix everything together.
Put the chicken back in the pan. Shut up. Place in the oven. For thirty minutes, bake. Take off the lid. Bake the chicken for a further 20 minutes, or until it is well cooked and dark brown. Five minutes of standing. Garnish with additional thyme before serving.