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

Scale

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

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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.