One-hour braised chicken with sweet potato

prep + cook time 1 hour | serves 4
This classic chicken casserole is perfect for a midweek family supper as it’s so simple to make, requiring very little preparation (or washing up!), and results in succulent pieces of chicken that melt in the mouth.
2 tbsp olive oil
4 x 350g chicken marylands (legs)
2 large red onions (600g), cut into wedges
2 medium sweet potatoes (800g), thickly sliced
1 cup (250ml) chicken stock
2 tsp cornflour
2 tsp water
4 sprigs fresh lemon thyme, plus extra to serve
salt and freshly ground black pepper
1 Preheat oven to 180°C (160°C fan/350°F/Gas 4).
2 Heat the olive oil in a 12-cup (3-litre) casserole or flameproof dish over a medium heat; cook the chicken, skin-side skin-side down, for 5 minutes or until lightly browned. Turn over; arrange the onion and sweet potato around the chicken. Pour in the stock, then the combined cornflour and water; bring to the boil. Add the thyme, season with salt and pepper.
3 Cover the dish, transfer to the oven; cook for 40 minutes or until the chicken is cooked through and the vegetables are tender. Serve topped with the extra thyme sprigs.
tip
You can use chicken thigh cutlets or drumsticks in this recipe instead of chicken marylands (legs).

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