French style chicken

To make the chicken paste:

  • • 20g unsalted butter
  • • 2 tablespoons plain flour
  • • 2 tablespoons milk
  • • 1/2 cup chicken stock
  • • 1 Tbsp of onion powder
  • • 1 Tbsp of garlic powder
  • • 1 Tbsp of dried thyme
  • • pinch of salt
Remaining ingredients for the dish:
  • • 2 teaspoons extra virgin olive oil
  • • Knob of unsalted butter
  • • 4 chicken thigh cutlets
  • • 2 garlic cloves, crushed
  • • 1 brown onion, sliced
  • • Handful of baby mushrooms
  • • 2 cups chicken stock
  • • 1/4 cup Masterfoods Dijon Mustard
  • • 2 teaspoons white sugar
  • • 3 carrots, cut into chunks
  • • 300g baby red potatoes, halved
  • • 2 sprigs fresh rosemary
  • • 2 sprigs fresh thyme, plus extra to serve
  1. 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 the oven on high while you prepare the remaining of the ingredients.
  3. Meanwhile, heat oil in a oven proof skillet over high heat. Add chicken, Cook for 3 minutes. Turn. Cook for 2 minutes. Transfer to a plate. Preferably shocked not to be completely cooked as there will be further cooking time.
  4. Return to heat. Add garlic and onion & mushrooms. Cook, stirring, for 2 minutes. Add chicken stock allow to Simmer, stirring, for 3 minutes. Add In the chicken paste ,stock, mustard and sugar. Stir to dissolve mustard. Add carrot, potato, rosemary and thyme. Stir to combine.
  5. Return chicken to pan. Cover. Transfer to oven. Bake for 30– 40minutes. Remove lid. Bake for a further 8-10 minutes or until chicken is dark brown and cooked through. Stand 5 minutes. Serve sprinkled with extra thyme.

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