Sweet Potato Chicken Casserole
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (finely chopped)1 clove
Garlic (chopped)2 tbsps
All-Purpose Flour1 cup
White Wine (dry)2 cups
Chicken Stock1 cup
Half-And-HalfDirections:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
Heat the oil in a large skillet over medium heat
3
Add the onion and garlic, and cook until just starting to turn golden
4
Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned
5
Move the vegetables to the sides of the pan, leaving the center clear
6
Add the chicken; cook and stir until seared on all sides
7
Scatter the flour over the top, and stir it in
8
Gradually stir in the chicken stock, mixing carefully so that no flour lumps form
9
Scrape any bits of food from the bottom of the pan while you do this
10
Pour in the wine last, and mix through
11
Transfer to a casserole dish and cover with a lid
12
Bake for 1 hour in the preheated oven
13
Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle)