Ingredients
-
2
-
2
-
1
-
2
-
1
-
1
-
6
-
2
-
1/2
-
2
-
400
-
1
-
1/2
-
-
Directions
Chicken and Sweet Potato Casserole, Source: Super Food Ideas – November 2006, Page 70 Recipe by Kirrily La Rosa
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Add Cream. Cook, Stirring, For 5 Minutes (do not Return to the Boil as Sauce Might Spit). Stir in Caramelised Onions. Serve. |
|
5
Done
|
Notes: |
|
6
Done
|
to Freeze: Allow to Cool For 1 Hour. Spoon Into a 4 Cup-Capacity Airtight Container. Freeze For Up to 3 Months. |
|
7
Done
|
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. |
