Chicken and Sweet Potato Casserole

14550
  • 1 tablespoon olive oil
  • 1kg chicken thigh fillets, halved crossways
  • 1 large bulb fennel, thinly sliced
  • 6 sprigs lemon thyme
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 2 tablespoons wholegrain mustard
  • 400g orange sweet potato, peeled, roughly chopped
  • 1 cup chicken stock
  • 1/2 cup thickened cream
  • 1 quantity caramelised onions (see below)

Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add 2 thinly sliced large red onions. Cook, stirring occasionally, for 30 minutes or until soft. Add 1 tablespoon brown sugar and 2 tablespoons balsamic vinegar. Cook, stirring, for 5 minutes. While caramelising, you can prepare the rest of the dish as follows:

  1. Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
  2. Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes. I then take lid off and simmer for a further 15 minutes to reduce slightly before adding cream.
  3. Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve on mash potato with greens.

If preparing in advance do everything up until step 3. Continue step 3 when you want to serve.

Serves: 4-6 (depending on what you serve it with.)

Source: www.taste.com.au

 

This entry was posted in Chicken and tagged . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Limb Sleeve