Chicken And Sweet Potato Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 red onions, large, thinly sliced
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1 kg chicken thigh fillet, halved crossways
• 1 large fennel bulb, thinly sliced
• 6 sprigs lemon thyme
• 2 garlic cloves, crushed
• 1/2 cup dry wine
• 2 tablespoons mustard, wholegrain
• 400 g sweet potatoes, peeled, roughly chopped
• 1 cup chicken stock
• 1/2 cup thickened cream

Recipe

• 1 caramelised onions: heat 1 tablespoon olive oil in a large frying pan over low heat. add onions. cook, stirring occasionally, for 30 minutes or until soft. add brown sugar and balsamic vinegar. cook, stirring, for 5 minutes.
• 2 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.
• 3 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.
• 4 add cream. cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). stir in caramelised onions. serve.
• 5 notes:.
• 6 to freeze: allow to cool for 1 hour. spoon into a 4 cup-capacity airtight container. freeze for up to 3 months.
• 7 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.