Braised chicken with sweet potato and thyme
This recipe can be adapted for cooking in a slow cooker (lowest carbon), 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.
Good Energy has teamed up with green chef Arthur Potts Dawson to create this and other recipes - that will feed you and help to save our planet.
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
Serves 6
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).