French Chicken and Potatoes

Now that I am home everyday with plenty of time to cook dinner, it is a joy to get to try out some of the recipes that take a bit more time.  This recipe has about a 20 minute prep time and an hour baking in the oven.  The recipe is a delicious way to spend time in your kitchen.

For the creamy chicken sauce:

2 T. Butter
2T. Flour
2 T. Milk
1/2 c. Chicken stock
Pinch of thyme
Melt butter in a saucepan.  Stir in the flour, then sir in the milk.  Gradually stir in stock and thyme.  Cook over medium heat until it thickens.  Take off heat.

2 T. Olive oil
4 chicken thighs
Brown chicken in oil until lightly browned on both sides.  Remove chicken from pan.
To the pan add:

2 garlic cloves, chopped
1/2 c. Onion, sliced
 Cook over medium heat for 3 minutes.  Then add

1/2 c. White wine
Cook another 3 minutes.  Then add in:

3 carrots cut in large pieces
6-8 small potatoes
Creamy chicken sauce
1/2 c. Water
1 c. Chicken stock
2 rosemary sprigs
2 sprigs thyme
1/4 c. Dijon mustard
Stir well.  Add chicken back into the pot.  Cover and bake at 400 degrees for 30 minutes.  Uncover and coo for another 30 minutes.