CREAMY CHICKEN PROVENCALE

CREAMY CHICKEN PROVENCALE

A comforting one-pan dinner featuring tender chicken thigh cutlets, creamy mustard sauce, fragrant Herbs de Provence, and crispy-edged potatoes.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Ingredients

  • 6 chicken thigh cutlets (bone-in, skin-on)
  • 800g baby potatoes or waxy potatoes, sliced into 5mm rounds
  • 1 large brown onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1½ tsp Spanish Rosemary Salt
  • 2 tsp Herbs de Provence
  • Freshly cracked black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp capers, drained
  • 250ml thickened cream
  • 125ml chicken stock
  • 2 tsp lemon juice
  • Fresh parsley, chopped, to serve

Method

  1. Preheat the oven to 190°C (170°C fan-forced).
  2. Toss the sliced potatoes and onion with 1 tablespoon olive oil and 1 teaspoon Spanish Rosemary Salt. Spread evenly into a large baking dish and roast for 20 minutes.
  3. Meanwhile, pat the chicken dry and season with the remaining Spanish Rosemary Salt, black pepper and Herbs de Provence.
  4. Heat the remaining olive oil in a large frying pan over medium-high heat. Sear the chicken skin-side down for 5–6 minutes until golden, then turn and cook for another 2 minutes. Remove from the pan.
  5. Reduce the heat to medium. Add the garlic and cook for 30 seconds until fragrant. Stir in the Dijon mustard, chicken stock and cream, scraping up any browned bits from the pan. Add the capers and lemon juice, then simmer gently for 2–3 minutes.
  6. Remove the baking dish from the oven. Nestle the chicken amongst the potatoes and onions, then pour the cream sauce evenly over everything.
  7. Return to the oven and bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are tender. For crispier skin, finish under the grill for 2–3 minutes.
  8. Scatter with chopped parsley and serve with steamed green beans or a crisp green salad.

Tips

  • For extra Provençal flavour, add a handful of cherry tomatoes during the final 15 minutes of baking.
  • A splash of dry white wine can replace part of the chicken stock for added depth.
  • The sauce thickens as it rests, so let the dish stand for 5 minutes before serving.

This rich, creamy dish pairs beautifully with crusty sourdough to soak up the fragrant mustard and herb sauce.

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