French-Style Chicken And Potatoes

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
2 teaspoons extra virgin olive oil
4 chicken thigh cutlets (with skin)

  1. 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.
  2. Preheat oven to 200C/180C fan-forced.
  3. 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.
  4. etc
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