French-style chicken and potatoes

INGREDIENTS
CONDENSED CREAM OF CHICKEN SOUP

• 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

French-style chicken and potatoes

• 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 brown onion, sliced
• 1 cup dry white wine (see note)
• 1 cup chicken stock
• 1/4 cup Masterfoods Dijon Mustard
• 2 teaspoons white sugar
• 3 carrots, cut into thick batons
• 500g baby red delight potatoes, halved
• 2 sprigs fresh rosemary (see note)
• 2 sprigs fresh thyme, plus extra to serve

INTRUCTIONS

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.
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