How to cook Sweet Potato Chicken Casserole
Chicken sweet potato recipe INGREDIENTS
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, diced
• 4 skinless, boneless chicken breast halves - diced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups chicken stock
• 1/4 cup half-and-half or light cream
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Heat the oil in a large skillet over medium heat. Add the onion
and garlic, and cook until just starting to turn golden. Mix in the
sweet potatoes and carrot; cook and stir for a few minutes, until
lightly browned.
3. Move the vegetables to the sides of the pan, leaving the center
clear. Add the chicken; cook and stir until seared on all sides. Scatter
the flour over the top, and stir it in. Gradually stir in the chicken
stock, mixing carefully so that no flour lumps form. Scrape any bits
of food from the bottom of the pan while you do this. Pour in the
wine last, and mix through. Transfer to a casserole dish and cover
with a lid.
4. Bake for 1 hour in the preheated oven. Remove from the oven, and
let it cool just a little before stirring in the cream (or else it
may curdle).
Your Chicken sweet potato recipe is ready now
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