Braised chicken recipe

Recipes

Arthur Potts Dawson
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This recipe can be adapted for cooking in a slow cooker (lowest carbon), on the hob or in the oven if you are switching it on to cook something else. Our warming summers means sweet potatoes are becoming a more popular homegrown crop, but you can substitute new potatoes if you prefer.

Ingredients

1 tbsp Olive oil
1 kg Chicken thigh fillets, halved crossways
1 Large bulb fennel, thinly sliced
6 Sprigs lemon thyme
2 Garlic cloves, crushed
200 ml Dry white wine
2 tbsp Wholegrain mustard
400 g Sweet potato, peeled, roughly chopped
200 ml Chicken stock
100 ml Thick cream

1 tbsp Olive oil
2.2 lbs Chicken thigh fillets, halved crossways
1 Large bulb fennel, thinly sliced
6 Sprigs lemon thyme
2 Garlic cloves, crushed
7 fl oz Dry white wine
2 tbsp Wholegrain mustard
14.1 oz Sweet potato, peeled, roughly chopped
7 fl oz Chicken stock
3.5 fl oz Thick cream

1 tbsp Olive oil
2.2 lbs Chicken thigh fillets, halved crossways
1 Large bulb fennel, thinly sliced
6 Sprigs lemon thyme
2 Garlic cloves, crushed
0.8 cup Dry white wine
2 tbsp Wholegrain mustard
14.1 oz Sweet potato, peeled, roughly chopped
0.8 cup Chicken stock
0.4 cup Thick cream

Details

Cuisine: British
Recipe Type: Main
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 50 mins
Serves: 6

Step-by-step

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 split).

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