Member Article

Braised chicken with sweet potato and thyme

Arthur Potts Dawson is one of Daisy Green’s [’Green Gods of Food’](http://www.daisygreenmagazine.co.uk/living/features-living/the-green-god-of-food/? target=) and we thought you may need one of his lovely wholesome recipes this winter to keep your ’[Good Energy](http://www.goodenergy.co.uk/about“ target=)’ levels up.

We hope you find it as yummy as we do!

Ingredients (Serves 6):

  • 1 tablespoon olive oil

  • 1kg chicken thigh fillets, halved cross-ways

  • 1 large bulb fennel, thinly sliced

  • 6 sprigs lemon thyme

  • 2 garlic cloves, crushed

  • 200ml dry white wine

  • 2 tbsp wholegrain mustard

  • 400g sweet potato, peeled, roughly chopped

  • 200ml chicken stock

  • 100ml thick cream

Method

  • Heat the oil in a frying pan over a medium high heat.
  • Add the chicken. Cook for 2 minutes each side or until golden and remove to a plate.
  • Add fennel, thyme and garlic to the pan. Cook, stirring, for 5 minutes or until soft.
  • Next, add the wine and mustard. Cook for 3 minutes.
  • Add sweet potato and stock. Bring to the boil.
  • Return the chicken to the pan. Cover and reduce the heat to low. Simmer for 30 minutes.
  • Finally, add the cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might split).

Voila! You can now enjoy your masterpiece!

This was posted in Bdaily's Members' News section by Nicola Alexander .

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