Braised chicken recipe
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
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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