Chicken and Sweet Potato Casserole

We made this recipe last night. It was delicious and share-worthy :>)

Take it from Australia's Taste.com members, even the kids will adore this chicken casserole recipe.

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1kg 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)

Method

1. 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.
2. 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.
3. 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. Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add 2 thinly sliced large red onions. Cook, stirring occasionally, for 30 minutes or until soft. Add 1 tablespoon brown sugar and 2 tablespoons balsamic vinegar. Cook, stirring, for 5 minutes.
• Source

  Super Food Ideas - November 2006

  Super Food Ideas - November 2006, Page 70

  Recipe by Kirrily La Rosa

  
  

  And here's another I want to try:

  Pork and apple cider casserole with sage dumplings

  Preparation Time

  15 minutes

  Cooking Time

  120 minutes

  Ingredients (serves 4)

  • 800g pork shoulder, cut into 3cm pieces
  • 1/4 cup (40g) plain flour
  • 2 tbs olive oil
  • 12 small pickling onions, peeled
  • 1 bulb fennel, thickly sliced
  • 2 garlic cloves, crushed
  • 1 cup (250ml) apple cider
  • 1 1/2 cups (375ml) chicken stock
  • 2 dried bay leaves
  • 1 bunch baby carrots, trimmed, peeled
  • Steamed green beans, to serve

  • Sage dumplings

  • 1 1/2 cups (225g) self-raising flour
  • 1 tbs finely chopped sage
  • 50g butter, chopped
  • 2/3 cup (160ml) buttermilk

  

  Method

  1. Preheat oven to 160°C. Place the pork on a plate and sprinkle with flour, then gently toss to coat. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add one-third of the pork and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a bowl. Repeat in 2 more batches with remaining pork.
  2. Heat the remaining oil in the pan over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes or until golden brown. Add the fennel and garlic and cook, stirring occasionally, for 5 minutes or until fennel is tender. Add the pork and cider and bring to the boil. Add the chicken stock and bay leaves and stir to combine. Remove from heat.
  3. Bake, covered, stirring occasionally, for 1 hour or until pork is tender. Add the carrots and stir to combine. Bake for a further 30 minutes or until pork is tender and sauce is thickened. Taste and season with salt and pepper.
  4. Increase oven to 200°C. To make the dumplings, place the flour and sage in a medium bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Season with salt and pepper. Add the buttermilk and use a round-bladed knife to stir until a sticky dough forms. Spoon tablespoonfuls of mixture over the top of the casserole. Bake in preheated oven for 15 minutes or until dumplings are golden brown and puffed. Serve immediately with steamed green beans.

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