Chicken And Sweet Potato Casserole - cooking recipe

Ingredients

2 tablespoons olive oil
2 red onions, large, thinly sliced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 kg chicken thigh fillet, halved crossways
1 large fennel bulb, thinly sliced
6 sprigs lemon thyme
2 garlic cloves, crushed
1/2 cup dry white wine
2 tablespoons mustard, wholegrain
400 g sweet potatoes, peeled, roughly chopped
1 cup chicken stock
1/2 cup thickened cream

Preparation

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.