Recipe Background
Unroll your picnic blanket on the banks of the Seine. Uncork a bottle of your favorite wine. Marvel in the lamplight of this gem of a city. Take a bite of Dinner in Paris. Let the savory, melt-in-your-mouth chicken braised in a homemade cream of chicken soup whisk you away to the most romantic place on Earth. The fresh vegetables, cooked to truly decadent tenderness, only serve to enhance Dinner in Paris. You may not have the plane tickets right now, but this dish will bring your heart closer to the City of Lights.
Unroll your picnic blanket on the banks of the Seine. Uncork a bottle of your favorite wine. Marvel in the lamplight of this gem of a city. Take a bite of Dinner in Paris. Let the savory, melt-in-your-mouth chicken braised in a homemade cream of chicken soup whisk you away to the most romantic place on Earth. The fresh vegetables, cooked to truly decadent tenderness, only serve to enhance Dinner in Paris. You may not have the plane tickets right now, but this dish will bring your heart closer to the City of Lights.
Ingredients
For the cream of chicken soup:
- 2/3 ounce unsalted butter
- 2 tablespoons plain flour
- 2 tablespoons milk
- 1/2 cup chicken stock
- onion powder to taste
- garlic powder to taste
- dried thyme to taste
- salt to taste
For the French-style chicken and potatoes:
- 2 teaspoons extra-virgin olive oil
- 4 chicken thigh cutlets skin-on
- 2 cloves garlic crushed
- 1 yellow onion sliced
- 1 cup dry white wine
- 1/2 cup water
- 1 cup chicken stock
- 1/4 cup Dijon mustard
- 2 teaspoons white sugar
- 3 carrots cut into thick batons
- 18 ounces baby red delight potatoes halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme plus more for serving
Directions
- Preheat the oven to 390 degrees F.
- Melt the butter in a small saucepan over medium heat.
- Add the flour and stir, cooking until the raw flour smell disappears, about 1 minute.
- Whisk the milk into the flour until a smooth paste forms.
- Gradually whisk 1/2 cup of the stock, the onion powder, the garlic powder, the dried thyme, and the salt into the flour mixture and cook, whisking constantly, until smooth and thickened, about 2-3 minutes.
- Allow the cream of chicken soup to cool for 10 minutes.
- Heat the oil in a large, heavy-bottom flameproof and ovenproof dish over high heat.
- Add the chicken skin-side down and cook until the skin is lightly golden, about 3 minutes.
- Flip and cook the chicken until lightly golden, about 2 minutes.
- Transfer the chicken to a plate and drain the pan of excess fat.
- Return the pan to the heat and add the garlic and the onion and cook until fragrant, about 2 minutes.
- Add the wine to the garlic mixture and simmer, stirring, for 3 minutes.
- Add the cream of chicken soup, 1/2 cup of the water, 1 cup of the chicken stock, the mustard, and the sugar to the wine mixture, stirring until the mustard is dissolved.
- Add the carrot, the potato, the rosemary, and the thyme, stirring to combine.
- Return the chicken to the pan, then cover the dish and transfer it to the oven.
- Bake for 30 minutes, then remove the lid.
- Bake until the chicken is dark brown and cooked through at 165 degrees F, about 20 minutes.
- Let stand for 5 minutes.
- Serve the chicken with the extra thyme.
×
