A tasty French style chicken and potato bake
20 grams unsalted butter
2 Tbsp plain flour
2 Tbsp milk
1 cup chicken stock
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme
1 tsp salt
4 chicken cutlets, skin on
1 brown onion, sliced
1/4 cup Dijon mustard
2 tsp white sugar
3 carrots, cut into thick batons
6 potatoes, cut in half
2 sprigs of fresh thyme. plus extra to serve
2 sprigs fresh rosemary
- In a large pot, add whole potatoes and pre cook for 15 minutes. Drain water and allow to slightly cool. Cut potatoes in half.
Peel and cut carrots into thick batons.
Make sauce by melting butter in a small saucepan over medium heat. Add flour. Stir to create a paste.Cook for 1 minute. Whisk in milk until it forms a thick paste. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, sugar and salt until mixture is smooth. Add Dijon mustard and stir to dissolve the ,mustard. Cook for 3 minutes and set a side.
- Preheat oven to 200C/ 180 C fan forced.
- In a large oven proof dish add oil over high heat. Add chicken skin side down. Cook for 3 minutes or until skin is light golden.Turn. Set aside on a plate.
- In same large oven proof dish. Add 1 tsp of oil and cook onions until soft. Return chicken back to dish and add sauce, potatoes and carrots. Stir to combine.
Bake covered in oven for 30 minutes. Remove lid and bake for a further 20 minutes or until chicken is browned and cooked through.
Serve with extra fresh thyme.