date:Mar 05, 2014
Ingredients
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
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. Ad