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Home / ★★★★★ 7 Reviews: My BEST #Recipes >> French-style chicken and potatoes

★★★★★ 7 Reviews: My BEST #Recipes >> French-style chicken and potatoes


★★★★★ 7 Reviews: My BEST #Recipes >>  French-style chicken and potatoes

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

You’ll Need:


  • 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 
  • 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 
  • 2 sprigs fresh thyme, plus extra to serve


How to Make:


  • 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.
  • 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 lightly 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, ½ cup of 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.



Thank you for coming to my blog and enjoyed to try to make this food at home, good luck...