| | Chicken and sweet potato casserole
Chicken and sweet potato casserole
Chicken and sweet potato casserole 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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.
  3. Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve.
Time for preparing:
50 min.
Servings:
4

Ingredients:

  • 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 Maille wholegrain mustard
  • 400g orange sweet potato, peeled, roughly chopped
  • 1 cup Massel chicken style liquid stock
  • 1/2 cup thickened cream
  • 1 quantity caramelised onions (see note)
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