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. 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.
