INGREDIENTS:

• 1 tbsp olive oil
• 4 chicken thigh cutlets, skin-on
•  400g baby coliban (chat) potatoes, halved
• 375ml (1 1/2 cups) chicken stock
• 25g butter, at room temperature
• 1 tbsp plain flour
• 1 tbsp finely grated lemon rind
• 80ml (1/3 cup) fresh lemon juice
• Small fresh basil leaves, to serve
• Steamed green beans, to serve

DIRECTIONS

1. Heat the oil in a large deep-frying pan over medium-high heat. Add the chicken, skin-side down, and cook for 8 minutes or until golden. Turn the chicken. Add the potatoes to the pan and cook, turning potatoes, for 5 minutes.
2. Add the stock to the pan and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until chicken and potatoes are cooked through.
3. Meanwhile, combine butter and flour in a small bowl.
4. Remove chicken from the pan. Add lemon rind and juice to the pan and stir to combine. Add flour mixture to the sauce and whisk until smooth and combined. Return chicken to the pan and bring to a boil. Boil for 1 minute or until thickened.
5. Scatter over the basil. Serve with green beans.