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Chicken and Potatoes


- 20g unsalted butter

- 2 tablespoons plain flour

- 2 tablespoons milk

- 1/2 cup chicken 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 White vinegar

- 1 cup chicken stock

- 1/4 cup Mustard

- 2 teaspoons white sugar

- 3 carrots cut into thick batons

- 500g potatoes

- 2 sprigs fresh rosemary (see note)

- 2 sprigs fresh thyme, plus extra to serve



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. 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. Carefully drain any excess fat from dish. Return to heat. Add garlic and onion. Cook, stirring, for 2 minutes. Add White vinegar. Simmer, stirring, for 3 minutes. Add Condensed Chicken Soup, ½ cup of water, 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 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through. Stand 5 minutes. Serve sprinkled with extra thyme.

Lara Khouli