Recipe French-style chicken and potato skillet bake : Practical and Delicious

Recipe French-style chicken and potato skillet bake : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French-style chicken and potato skillet bake. You are currently reading Recipe French-style chicken and potato skillet bake : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe French-style chicken and potato skillet bake requires 15m, cook 1h 45m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Take a culinary trip to France with this French-style chicken and potato skillet bake that is best served on a cold, winter's day with friends and family around.

Ingredients:

15 Ingredients

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  40g butter
  
  
  


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  8 Coles RSPCA Approved Australian Chicken Thigh Cutlets
  
  
  


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  12 baby onions
  
  
  


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  200g small brown mushrooms
  
  
  


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  4 bacon rashers, coarsely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 tbsp plain flour
  
  
  


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  2 cups (500ml) red wine
  
  
  


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  1/4 cup (60ml) brandy
  
  
  


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  1 cup (250ml) chicken stock
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  1 tbsp tomato paste
  
  
  


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  300g baby Carisma potatoes
  
  
  


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  1 tbsp thyme sprigs
  
  
  


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  2 bay leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C. Heat half the butter in a large shallow ovenproof casserole pan over medium heat. Add half the chicken. Cook for 2 mins each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.
  
  
  


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  Step 2
  
  
  
  
  Add onions and mushrooms to the pan. Cook, stirring, for 5 mins or until golden brown. Add the bacon and garlic and cook, stirring, for 1 min or until well combined. Add the remaining butter and the flour. Cook, stirring, for 1 min or until the mixture bubbles and is grainy.
  
  
  


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  Step 3
  
  
  
  
  Add the wine and brandy. Bring to the boil. Reduce heat to low. Add the stock, mustard and tomato paste. Stir to combine. Return the chicken to the pan with the potatoes, thyme and bay leaves. Season.
  
  
  


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  Step 4
  
  
  
  
  Cover and bake for 1½ hours or until the chicken is cooked through.
  
  
  

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