Chicken and Sweet Potato Casserole

Source: Super Food Ideas - November 2006, Page 70 Recipe by Kirrily La Rosa

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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 white wine
• 2  tablespoons mustard, wholegrain
• 400  g sweet potatoes, peeled, roughly chopped
• 1  cup  chicken stock
• 1⁄2 cup  thickened cream

Directions

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.