Braised chicken with sweet potato and thyme
BRAISED CHICKEN WITH SWEET POTATO AND THYME
This recipe can be adapted for cooking in a slow cooker, on the hob or in the oven if you are switching it on to cook something else. Our warming summers means sweet potatoes are becoming a more popular homegrown crop, but you can substitute new potatoes if you prefer.
Serves 6
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
200ml dry white wine
2 tbsp wholegrain mustard
400g sweet potato, peeled, roughly chopped
200ml chicken stock
100ml thick cream
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 split).
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