Chicken with Potatoes and Cream Sauce

Preheat the oven to 180 °C and prepare a baking dish (approx. 15 cm × 20 cm).

Thoroughly clean the potatoes with a brush under running water, but do not peel them. After cleaning, cut them into quarters and salt them.

Pour the cooking cream and chicken broth into the prepared baking dish, add thyme, rosemary, 2 tablespoons of oil, and Dijon mustard, and mix everything. Add the chopped potatoes to the mixture, place the baking dish in the preheated oven, and bake for 35–40 minutes at 175–180 °C.