If you’re craving a cozy, comforting meal with a touch of rustic elegance, this French-Style Chicken with Potatoes and Herbs Recipe is exactly what you need. Tender chicken thigh cutlets, golden and crispy on the outside, bathed in a luscious, herb-infused sauce with perfectly roasted baby potatoes and sweet carrots come together in a beautiful harmony of flavors. This dish is not only a feast for your taste buds but also a warm embrace on a plate, making it a perfect choice for family dinners or special gatherings where everyone will want seconds.
Ingredients You’ll Need
Great meals start with simple, quality ingredients, and this French-Style Chicken with Potatoes and Herbs Recipe shines because each component adds its own magic. From the rich depth of the homemade condensed chicken soup to the fresh pop of rosemary and thyme, every ingredient plays a vital role in flavor, texture, and balance.
- Condensed cream of chicken soup: A creamy base that creates a velvety sauce.
- 20g unsalted butter: Adds richness and helps thicken the sauce.
- 2 tbsp plain flour: The thickening agent for a luscious consistency.
- 2 tbsp milk: Ensures the sauce stays smooth and creamy.
- 1/2 cup Massel chicken style liquid stock: Boosts savory chicken flavor in the soup base.
- Large pinch of onion powder: Infuses subtle sweetness.
- Large pinch of garlic powder: Adds warm, aromatic depths.
- Large pinch of dried thyme: Brings an earthy herbal note.
- Large pinch of salt: Balances all the flavors perfectly.
- 2 tsp extra virgin olive oil: For crisping the chicken to golden perfection.
- 4 Coles RSPCA Approved Chicken Thigh Cutlets (with skin): The star protein—juicy and flavorful.
- 2 garlic cloves, crushed: Gives fresh punch and aroma to the dish.
- 1 brown onion, sliced: Adds sweetness and texture.
- 1/2 cup of water: Helps build the braising liquid.
- 1 cup dry white wine: Adds acidity and depth; choose a good quality as it impacts flavor.
- 1 cup Massel chicken style liquid stock: Ensures the sauce stays rich and full-bodied.
- 1/4 cup dijon mustard: Adds subtle spice and complexity.
- 2 tsp white sugar: Balances the acidity of the wine and mustard.
- 3 carrots, cut into thick batons: Sweetness and color to brighten the plate.
- 500g baby red delight potatoes, halved: Creamy, tender potatoes that soak up all the lovely sauce.
- 2 sprigs fresh rosemary: Fragrant, piney aroma that complements the chicken.
- 2 sprigs fresh thyme, plus extra to serve: Earthy herbal notes that infuse the dish deeply.
How to Make French-Style Chicken with Potatoes and Herbs Recipe
Step 1: Prepare the Condensed Chicken Soup
This stage is where your base sauce begins to come to life. Start by melting the unsalted butter in a saucepan over medium heat. Once melted, stir in the flour to create a smooth paste and cook it for about a minute—the simple process called a roux, which is essential to build your sauce’s body. Slowly whisk in the milk until smooth, then gradually add the chicken stock, onion powder, garlic powder, dried thyme, and salt. Keep whisking until the mixture thickens into a rich, velvety cream that will coat everything beautifully later. Setting this aside to cool slightly allows the flavors to harmonize.
Step 2: Preheat the Oven
While the sauce cools, set your oven to 200°C (or 180°C fan-forced). This is the perfect temperature to achieve a tender, juicy chicken perfectly finished with a golden crust after baking alongside the veggies.
Step 3: Brown the Chicken
Heat the extra virgin olive oil in a large, heavy-based flameproof ovenproof dish over high heat. Add your chicken thighs skin-side down and let them sizzle for about 3 minutes until the skin turns a beautiful golden color—this step locks in flavor and ensures a satisfyingly crispy texture. Flip the thighs and cook for another 2 minutes before transferring the chicken to a plate. Don’t rush this step; the golden crust is worth every second.
Step 4: Build the Flavorful Braise
Carefully drain any excess fat from the pan to keep the dish light but still flavorful. Return the pan to the heat and toss in the crushed garlic and sliced brown onion. Stir them well for 2 minutes to soften and release their sweetness. Pour in the white wine and simmer, stirring, for about 3 minutes to let the alcohol evaporate and deepen the flavor. Now it’s time to add the homemade condensed chicken soup, water, additional chicken stock, Dijon mustard, and sugar—stir everything together until the mustard dissolves, creating a rich, tangy sauce. Nestle in the carrots, baby potatoes, rosemary, and thyme, mixing gently so everything is well-coated.
Step 5: Bake the Dish
Gently place your browned chicken back into the dish, skin-side up, nestling it among the potatoes and carrots. Cover with a lid and transfer to the oven, letting it bake undisturbed for 30 minutes. Then remove the lid and bake for an additional 20 minutes or until the chicken is beautifully browned and cooked through. Allow it to stand for 5 minutes before serving—this rest time lets the juices redistribute, making every bite tender and juicy.
How to Serve French-Style Chicken with Potatoes and Herbs Recipe
Garnishes
Sprinkle some fresh thyme leaves on top right before serving to give a fresh herbal burst and a lovely pop of green that makes this rustic dish feel special and vibrant. A light drizzle of good extra virgin olive oil adds a silky finish and enhances the aroma when you dig in.
Side Dishes
This dish is wonderfully complete on its own, but if you want to round it out, consider serving a simple green salad tossed with a tangy vinaigrette. Steamed green beans or sautéed spinach with garlic make great seasonal vegetable sides that won’t compete with the flavors but add crisp texture and freshness.
Creative Ways to Present
For a charming rustic dinner, serve directly from the baking dish so everyone can help themselves to the hearty chicken and vegetables. For a more elegant touch, plate the chicken thighs individually with a generous spoonful of the sauce and arrange the potatoes and carrots neatly around it, garnished with fresh herb sprigs. Pairing with a crisp white wine, like a Sauvignon Blanc, will tie everything together beautifully.
Make Ahead and Storage
Storing Leftovers
After enjoying your French-Style Chicken with Potatoes and Herbs Recipe, you can keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious option for next-day meals.
Freezing
This dish freezes well, making it perfect for easy meal prep. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. When you want to enjoy it, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat or in the oven at around 160°C until warmed through. Adding a splash of water or stock can refresh the sauce and prevent drying out. Avoid microwaving if possible to keep the chicken skin from getting soggy.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred in this French-Style Chicken with Potatoes and Herbs Recipe because they stay juicier and more flavorful when cooked in a braise. Breasts may dry out during baking.
What can I substitute for the dry white wine?
If you prefer not to use wine, you can substitute with additional chicken stock and a splash of lemon juice or white grape juice for acidity. This keeps the depth of flavor without alcohol.
Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free flour blend in place of plain flour when making the condensed chicken soup, and ensure your chicken stock is gluten-free. This way, none of the delicious flavor is compromised.
Can I prepare the condensed chicken soup ahead of time?
You certainly can. Making the sauce base in advance and refrigerating it for up to two days will save you time on the day of cooking. Just warm it gently before adding to the dish.
Why are the potatoes halved instead of whole?
Halving the baby red delight potatoes allows them to cook evenly and soak up all the wonderful sauce flavors. Whole potatoes would take longer and might not integrate as well with the other ingredients.
Final Thoughts
This French-Style Chicken with Potatoes and Herbs Recipe is a brilliant way to bring warmth, comfort, and a touch of French country magic right to your own kitchen. It’s approachable, bursting with flavor, and perfectly suited for any gathering or cozy night in. I highly encourage you to try it—it’s destined to become a favorite that you’ll return to time and again.
Print
French-Style Chicken with Potatoes and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
This French-style chicken and potatoes recipe features tender chicken thigh cutlets cooked with baby red potatoes, carrots, and a flavorful homemade condensed chicken soup. The dish is enriched with garlic, onion, fresh herbs, Dijon mustard, and white wine, all baked together to create a comforting, aromatic one-pot meal perfect for family dinners.
Ingredients
Condensed Chicken Soup
- 20g unsalted butter
- 2 tbsp plain flour
- 2 tbsp 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
Chicken and Vegetables
- 2 tsp extra virgin olive oil
- 4 Coles RSPCA Approved Chicken Thigh Cutlets (with skin)
- 2 garlic cloves, crushed
- 1 brown onion, sliced
- 1/2 cup water
- 1 cup dry white wine
- 1 cup Massel chicken style liquid stock
- 1/4 cup Dijon mustard
- 2 tsp 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
Instructions
- Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add plain flour and stir to create a paste. Cook for 1 minute while stirring to remove raw flour taste. Whisk in milk until the mixture forms a smooth and thick paste. Gradually whisk in Massel chicken style liquid stock, onion powder, garlic powder, dried thyme, and salt until the mixture is smooth. Continue cooking, whisking constantly, for 2 to 3 minutes or until the mixture thickens. Remove from heat and set aside to cool for 10 minutes.
- Preheat oven: Set the oven to 200°C (180°C fan-forced) to prepare for baking the chicken and vegetables later.
- Sear chicken: Heat extra virgin olive oil in a large heavy-based flameproof ovenproof dish over high heat. Place the chicken thigh cutlets skin-side down and cook for 3 minutes or until the skin turns a light golden color. Turn the chicken and cook for another 2 minutes on the other side. Transfer the browned chicken to a plate temporarily.
- Sauté aromatics and deglaze: Carefully drain any excess fat from the dish, then return it to the heat. Add crushed garlic and sliced brown onion and cook while stirring for about 2 minutes until softened. Pour in dry white wine and simmer, stirring occasionally, for 3 minutes to reduce slightly and develop flavor.
- Combine ingredients: Add the prepared condensed chicken soup, water, additional Massel chicken stock, Dijon mustard, and white sugar to the pan. Stir well to dissolve the mustard and combine all ingredients evenly. Then add carrot batons, halved baby potatoes, fresh rosemary sprigs, and fresh thyme sprigs. Stir to incorporate all vegetables and herbs into the sauce mixture.
- Bake the dish: Return the chicken thigh cutlets to the pan, placing them atop the vegetables and sauce. Cover the dish with a lid or foil and transfer it to the preheated oven. Bake for 30 minutes covered to allow the chicken to cook through and flavors to meld.
- Finish baking uncovered: After 30 minutes, remove the lid and continue baking for another 20 minutes or until the chicken achieves a dark brown color and is fully cooked. Let the dish stand for 5 minutes before serving.
- Serve: Serve the chicken and vegetables hot, sprinkled with extra fresh thyme for garnish and added aroma.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor; if preferred, a non-alcoholic white grape juice can be substituted.
- Massel chicken style liquid stock is a vegetarian-friendly chicken alternative seasoning widely available; if unavailable, use another good quality chicken stock or broth.
- Ensure the chicken thigh cutlets have skin on for crispy skin texture after baking.
- The dish can be prepared partly in advance by making the condensed soup and chopping vegetables beforehand.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated in the oven or stovetop.
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