CHICKEN AND SWEET POTATO CASSEROLE
Make and share this Chicken and Sweet Potato Casserole recipe from Food.com.
Provided by Lambkyns
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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 spit). Stir in caramelised onions. Serve.
- Notes:.
- To freeze: Allow to cool for 1 hour. Spoon into a 4 cup-capacity airtight container. Freeze for up to 3 months.
- 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.
Nutrition Facts : Calories 655, Fat 28.7, SaturatedFat 10.5, Cholesterol 250.1, Sodium 489.4, Carbohydrate 38.5, Fiber 6, Sugar 11.3, Protein 54.5
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