Chicken and sweet potato casserole

Chicken Sweet Potatoes Casserole

Sometimes I come across recipes that just by reading it, it doesn’t quite appear to be that it would taste delicious. This is one of those that I should give the benefit of the doubt. Not only it was tasty, it allowed me to dress the dish pretty. One of those dishes that when you start plating, you realized that it has different hues and you know your camera lens would just love it. The only let down was my kitchen, during winter; just doesn’t have ANY natural light, especially by the time my dinner is done.

It’s all good, really, when the end result was a hearty tasty casserole to warm the stomach. Think of chunky sweet potatoes, chunky chicken in a creamy delicious broth, topped with  caramelized onion. I regard this dish using good pairing of ingredients. But, be warned, this recipe calls for fennel, so if you’re not a huge fan of licorice, this might be a little off-putting. And in my humble opinion, fennel, though taste a lot like fennel seeds when simmered like this, might confused your taste bud because as you eat it, your mind keep associating it to Indian food (like my other half) but you are actually eating an almost french-inspired casserole.

Chicken Sweet Potatoes Casserole

Original recipe adapted from


  • 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 chopped
  • 1 cup chicken stock
  • 1/2 cup thickened cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Caramelised onions (see note) as toppings


  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.


I used store bought ready made balsamic vinaigrette onion. To make your own caramelized onions:

  1. Heat 1 tablespoon olive oil in a large frying pan over low heat. Add 2 thinly sliced large red onions.
  2. Cook, stirring occasionally, for 30 minutes or until soft.
  3. Add 1 tablespoon brown sugar and 2 tablespoons balsamic vinegar. Cook, stirring, for 5 minutes.

Chicken Sweet Potatoes Casserole


Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: