Chicken casserole with sweet potatoes
Chicken casserole with sweet potatoes
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Serves six to eight
You will need
12 rindless streaky bacon rashers
12 skinless and boneless chicken thighs
3 tbsps olive oil
2 onions, cut into wedges
2 sweet potatoes, peeled and cut into cubes (preferably orange fleshed)
2 garlic cloves, crushed
2 tbsps redcurrant jelly
120ml/4fl oz red wine
450ml/¾pt chicken stock
1 tbsp chopped, fresh flat-leaf parsley
1 tbsp toasted flaked almonds
Salt and freshly ground black pepper
Mashed potatoes, to serve
Method
Preheat the oven to 200°C/400°F/Gas Mark 6. Stretch each rasher with the back of a table knife and then wrap around a chicken thigh. Heat the oil in a large casserole dish with a lid and cook the wrapped chicken thighs in batches until lightly browned all over. Arrange on a plate and set aside.
Reduce the heat, then add the onions and sweet potatoes and sauté for five minutes until golden. Add the garlic and cook for one minute, stirring to prevent the mixture sticking.
Add the redcurrant jelly, then pour in the red wine and stock. Bring to the boil, then reduce the heat and return the chicken to the casserole.
Cover and cook for one hour or until the chicken is completely tender and the sauce has thickened slightly. Season to taste.
To serve, sprinkle the casserole with the parsley and flaked almonds, then place directly on the table with a large bowl of mash to mop up all those delicious juices.
- Neven Maguire
Originally published in
