Braised chicken recipe

• 1 tbsp Olive oil
• 1 kg (2.2lbs) Chicken thigh fillets, halved crossways
• 1 Large bulb fennel, thinly sliced
• 6 Sprigs lemon thyme
• 2 Garlic cloves, crushed
• 200 ml (7fl oz) Dry white wine
• 2 tbsp Wholegrain mustard
• 400 g (14.1oz) Sweet potato, peeled, roughly chopped
• 200 ml (7fl oz) Chicken stock
• 100 ml (3.5fl oz) Thick cream

1. Heat oil in a frying pan over medium high heat.
2. Add chicken.
3. Cook for 2 minutes each side or until golden.
4. Remove to a plate.
5. Add fennel, thyme and garlic to pan.
6. Cook, stirring, for 5 minutes or until soft.
7. Add wine and mustard.
8. Cook for 3 minutes.
9. Add sweet potato and stock.
10. Bring to the boil.
11. Return chicken to pan.
12. Cover and reduce heat to low.
13. Simmer for 30 minutes.
14. Add cream.
15. Cook, stirring, for 5 minutes (do not return to the boil as sauce might split).

olive oil, chicken thigh, bulb fennel, lemon thyme, garlic, white wine, mustard, sweet potato, chicken, cream

Taken from www.lovefood.com/guide/recipes/12815/arthur-potts-dawsons-braised-chicken-with-sweet-potato-and-thyme (may not work)