INGREDIENTS
1 kg
Chicken thigh, fillets
1 cup
Massel chicken style liquid stock
1
Fennel, large bulb
2
Garlic cloves
6
sprigs Lemon thyme
1
Quantity caramelised onions
400 g
Sweet potato, orange
2 tbsp
Maille wholegrain mustard
1 tbsp
Olive oil
1/2 cup
Thickened cream
1/2 cup
White wine, dry