French-Style Chicken and Potatoes

Condensed Cream of Chicken Soup:
20 grams unsalted butter
2 tablespoons plain flour
2 tablespoons milk
1/2 cup chicken 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 onion, sliced
1 cup dry white wine (or substitute additional chicken stock)
1 cup chicken stock
1/4 cup dijon mustard
2 teaspoons sugar
3 carrots, cut into thick batons
500 grams baby potatoes, halved
2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), plus extra to serve
 

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 for 10 minutes.

Heat oven to 400 F.

Make chicken:

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.

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

Serves 4.

From Taste.com.au