Recipe
Ingredients (Serves 4)
1 tablespoon butter
½ tablespoon olive oil
6 chicken thighs (quartered)
8 baby potatoes (halved)
½ large onion cut into wedges
35 gram packet of salt-reduced
French onion soup
100ml boiling water
250ml light cream
1 tablespoon Dijon mustard
2 teaspoons dried thyme.
Method
1. Put olive oil and butter in a pan on medium heat and, when melted, add chicken thigh pieces. Turn chicken occasionally until starting to brown. Next add the potatoes and onion wedges, turning until they start to soften and change colour.
2. While the potato and onions are cooking, mix together in a jug the French onion soup packet dissolved in water followed by the cream and the Dijon mustard; and stir to combine. Pour the mustard and cream mixture into the pan, sprinkle with thyme, turn the heat down to low, and cover the pan with a lid.
3. Simmer for 30 minutes, stirring occasionally until the potatoes are softened and the sauce is thick and creamy.
4. Serve with steamed green beans.
