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Chicken and sweet potato casserole
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Kid-friendly chicken casserole loved by all.
Ingredients:
  • 18.20 gm olive oil
  • 1kg chicken thigh fillets, halved crossways
  • 1 large bulb fennel, thinly sliced
  • 6 sprigs lemon thyme
  • 2 garlic cloves, crushed
  • 125.00 gm dry white wine
  • 46.80 gm wholegrain mustard
  • 400g orange sweet potato, peeled, roughly chopped
  • 255.00 gm chicken style liquid stock
  • 126.25 gm thickened cream
  • 1 quantity caramelised onions (see note)
Instructions:
  • In a hot frying pan, add oil and sear chicken until golden on each side, about 2 minutes per side. Transfer to a plate.
  • Sauté fennel, thyme, and garlic in a pan until soft. Stir in wine and mustard, then add sweet potato and stock. Bring to a boil, then reduce heat and simmer with chicken for 30 minutes.
  • Stir in cream and cook for 5 minutes, stirring constantly (avoid boiling to prevent splattering). Add caramelised onions and serve.

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