Creamy Mustard Chicken with Potatoes

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

Thoroughly scrub the potatoes under running water with a brush, but do not peel them. Cut them into quarters, then salt them.

Pour the cooking cream and chicken stock into the baking dish. Add the thyme, rosemary, 2 tablespoons of oil, and Dijon mustard, then mix thoroughly. Place the potatoes in the sauce and bake in the preheated oven at 175-180 °C for 35-40 minutes.