Rich and garlicky, this chicken and potato skillet bake is a dinner party must. All made in the one-pan, it’s just so simple.
Serves44
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes
Ingredients
40g butter
8 Coles RSPCA Approved Australian Chicken Thigh Cutlets
12 baby onions
200g small brown mushrooms
4 bacon rashers, coarsely chopped
2 garlic cloves, crushed
2 tbs plain flour
2 cups (500ml) red wine
1/4 cup (60ml) brandy
1 cup (250ml) chicken stock
1 tbs Dijon mustard
1 tbs tomato paste
300g baby Carisma potatoes*
1 tbs thyme sprigs
2 bay leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
Step 4
Cover and bake for 1 1/2 hours or until the chicken is cooked through.
Recipe tip
Lose the booze: To make this dish without the wine and brandy, increase the chicken stock to 3 1/4 cups (810ml).
