Chicken, Leek and Sweet Potato One Pot

Total Time
1hr 55mins
Prep 15 mins
Cook 1 hr 40 mins

I picked this recipe up in a family circle booklet. The best thing I like about this recipe is that it is all cooked in one pot. I often throw in peas or beans towards the end of cooking so it is a complete meal. I have also cooked this one is a crockpot by just cutting down of the amount of liquid.

Ingredients Nutrition

Directions

  1. Preheat the oven to hot (220 degrees C.).
  2. Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
  3. Remove browned chicken to a plate.
  4. Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
  5. Add the flour to the dish stirring until flour is cooked.
  6. Gradually add the stock, stirring until the sauce boils and thickens.
  7. Remove from the heat and return the chicken to the casserole dish.
  8. Add the sweet potato and half the thyme.
  9. Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
  10. Season and scatter with the remaining thyme.
  11. Serve with steamed rice.

Reviews

(1)
Most Helpful

Quite a nice old-fashioned chicken stew taste albeit with the leek, thyme and sweet potato being lovely delicate tastes. I wouldn't use chicken pieces on the bone again though, because there were too many bones to pick through when eating. Maybe drumsticks would be ok, but definitely not thigh pieces. I cooked this in a dutch oven, and went from the stovetop to oven, and cooked it in the oven for 2+ hours. The sweet potato broke up on me so I guess I cut the pieces too small. I don't think 2 tablespoons of flour was enough either, probably needed 3 heaped.

redkar March 02, 2006

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