Chicken and sweet potato casserole
October 7th, 2009
Photography by Mark O’Meara
Ingredients (serves 4)
- 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 chicken stock
- 1/2 cup thickened cream
- 1 quantity caramelised onions (see note)
Method
- 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.
- 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.
- Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve.
Notes & tips
- To freeze: Allow to cool for 1 hour. Spoon into a 4 cup-capacity airtight container. Freeze for up to 3 months.
- To reheat: Thaw in the fridge for 24 hours. Microwave, uncovered, on MEDIUM (50%) for 15 to 18 minutes, stirring every 5 minutes, or until heated through.
- 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.
Source:taste.com.au
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