French-style chicken and potatoes
Indulge in the rich flavors of French-style chicken and potatoes with this succulent recipe. Tender chicken thighs are simmered in a creamy sauce made with butter, flour, and milk, enhanced by the robust flavors of chicken gravy, white wine, and mustard. Infused with aromatic herbs like thyme and rosemary, and complemented by hearty potatoes and carrots, this dish is a comforting culinary delight. Perfectly seasoned with garlic, onion, and a dash of salt, it promises a savory experience that will transport your taste buds to the heart of French cuisine. Easy to prepare and incredibly satisfying!
- 02 Jun 2024
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 16 Ingredients
French-style chicken and potatoes is a savory and hearty dish perfect for a comforting dinner. This recipe combines tender chicken thighs with aromatic herbs, creamy mustard sauce, and a touch of white wine for an elevated flavor profile that is both satisfying and delicious. Follow these steps to prepare this delightful dish and enjoy a taste of French cuisine in the comfort of your own home.
Ingredients:
Instructions:
- Peel and chop the carrots and potatoes.
- Mince the garlic.
- Chop the onion.
- In a large pot or Dutch oven, heat 2 tsp olive oil over medium heat.
- Season the chicken thighs with salt and add them to the pot, skin-side down.
- Cook until the skin is golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
- In the same pot, add the minced garlic and chopped onion. Cook until the onion is translucent, about 5 minutes.
- Stir in the carrots and potatoes, cooking for an additional 5 minutes.
- In a separate small saucepan, melt the butter over medium heat.
- Whisk in the flour to create a roux. Cook for 2-3 minutes until light brown.
- Gradually whisk in the milk and chicken gravy until smooth.
- Add the dried thyme and a dash of salt, stirring to combine.
- Pour in the white wine, mustard, and sugar, stirring until the mixture is well combined.
- Pour the prepared sauce over the vegetables in the large pot.
- Return the browned chicken thighs to the pot.
- Sprinkle with the rosemary.
- Bring the mixture to a simmer over medium heat.
- Cover the pot, reduce the heat to low, and let it cook for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve the French-style chicken and potatoes hot, garnished with additional fresh herbs if desired.
Tips:
- Before starting, ensure all ingredients are prepped and measured for a smooth cooking process.
- For an extra layer of flavor, marinate the chicken thighs in a bit of olive oil, garlic, and a splash of white wine for at least an hour before cooking.
- Use a good quality white wine that you enjoy drinking, as it will impact the overall flavor of the dish.
- To avoid lumps in the sauce, whisk the flour and milk mixture thoroughly before adding it to the pan.
- If you prefer a thicker sauce, let it reduce a bit longer on the stove, or add a bit more flour.
- Serve the dish with a side of crusty French bread to soak up the delicious sauce.
Congratulations! You've successfully prepared a delightful French-style chicken and potatoes dish. The blend of tender chicken, aromatic herbs, creamy mustard sauce, and perfectly cooked vegetables offers a comforting and sophisticated meal. Pair it with a glass of white wine, and enjoy your culinary creation with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 7g | 17% |
| Sugar 8g | 8% |
| Fat | |
| Fat 24g | 29% |
| Saturated 7g | 24% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 440ug | 48% |
| Choline 80mg | 15% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 7mg | 45% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 36mg | 40% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 4.24mg | 39% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 1180mg | 35% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 2.35mg | 21% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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