Sauce:
- 1TB butter
- 2 TB flour
- 2 TB milk
- 1/2 cup chicken stock
- Large pinch of: onion powder, garlic powder, thyme, salt
Chicken & Potatoes:
- Olive oil
- chicken thighs
- 2 garlic cloves crushed
- yellow onion, diced
- chicken stock
- 2 tsp white sugar
- carrots, diced
- red potatoes, cut into chunks
- fresh rosemary
- fresh thyme
Directions:
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Preheat oven to 400.
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Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Whisk in milk. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, and salt. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside.
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Meanwhile, heat olive oil in a large oven safe pan 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.
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Return pan to heat. Add garlic and onion and carrots. Cook, stirring until it starts to get tender. Add sauce, more chicken stock, and sugar. Add potatoes, rosemary and thyme. Stir to combine.
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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.
The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out.