French Styled Chicken
Succulent chicken inspired by the flavours of France. Bon Appétit.
Chicken Paste
- 20 g Unsalted Butter
- 2 Tbsp Plain Flour
- 2 Tbsp Milk
- ½ Cup Chicken Stock
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Dried Thyme
- 1 Pinch Salt (- To Taste)
Chicken Cutlets
- 2 tsp Olive Oil (- Extra Virgin)
- 1 Knob Unsalted Butter
- 4 Whole Chicken Thigh Cutlets
- 2 Cloves Garlic (- Crushed)
- 1 Whole Brown Onion (- Sliced)
- 1 Handful Baby Mushrooms
- 2 Cups Chicken Stock
- ¼ Cup Dijon Mustard
- 2 tsp White Sugar
- 3 Sticks Carrots (- Cut Into Chunks)
- 300 g Baby Red Potatoes (- Halved)
- 2 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Thyme (- Have Extra On Hand For Garnishing)
Chicken Paste
Melt butter in a small saucepan over a medium heat. Add flour and stir to create a paste. Cook for 1 min.
Whisk in milk until the mixture forms a smooth and thick paste. Gradually add the stock, onion powder, garlic powder, thyme and salt whilst whisking till smooth.
Constantly whisk for 2 to 3 mins or until the mixture has thickened. Remove from heat and set aside for 10 mins to cool.
Chicken Cutlets
Preheat the oven at 180°C (356°F) and prepare the other ingredients.
Heat oil in an oven proof skillet over a high heat on the stove. Add chicken and cook for 3 mins. Flip the chicken over and cook for a further 2 mins.
Transfer the chicken to a plate. They will be further cooked later.
Return the skillet to the stove, add garlic, onion and mushrooms. Cook whilst stirring for 2 mins. Add chicken stock and allow to simmer whilst stirring for 3 mins.
Add in the chicken paste mixture, stock, mustard and sugar. Stir till the mustard has dissolved. Add carrot, potato, rosemary, and thyme. Stir to combine.
Return the chicken to the pan, cover, and transfer to oven. Bake for 30 to 40 mins.
Remove lid and bake for a further 8 to 10 minutes or until the chicken is dark brown and cooked through.
Rest for 5 mins.
Sprinkle with thyme atop of the chicken and serve.
