Description
This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.
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
- ΒΌ cup half-and-half or light cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until just starting to turn golden. Mix in sweet potatoes and carrots; cook and stir for a few minutes
- until lightly browned.
- Move vegetables to the side of the pan
- leaving the center clear. Add chicken; cook and stir until seared on all sides. Sprinkle flour on top and stir to combine. Gradually stir in chicken stock
- scraping any bits of food from the bottom of the pan while you do this. Stir in wine. Transfer to a casserole dish and cover with a lid.
- Bake for 1 hour in the preheated oven. Remove and let it cool just a little before stirring in cream (or else it may curdle).
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 4