This was really lovely. I made twice, second time I used a tin of condensed chicken soup as someone else suggested, both times this was really yummy, using the tinned soup just made it quicker and easier to prepare.


  • 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)
  • 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

Direction :

  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. …….
  5. …….
French Style Chicken Potatoes and Carrots
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