A winner even the kids will adore.
Ingredients (serves 4)
1 tablespoon olive oil
1kg Pindarri chicken thigh fillets, halved crossways
1 large bulb fennel, thinly sliced
6 sprigs lemon thyme
2 garlic cloves, crushed
1/2 cup dry white wine
2 tablespoons Maille wholegrain mustard
400g orange sweet potato, peeled, roughly chopped
1 cup chicken stock
1/2 cup thickened cream
1 quantity caramelised onions (see note)
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.
Recipe courtesy of Taste.