Partner 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 .