CHICKEN CASSEROLE WITH SWEET POTATO AND PANCETTA

Steps:

• Preheat the oven to 350 F.
• Peel and half the sweet potatoes.
• Bring a pot of water to a full boil and cook the potatoes for about 20 minutes. Drain and set aside.
• Rinse and pat dry the chicken breasts.
• Slice them in half at an angle to create 4 smaller pieces.
• Mix the garlic, onion, chopped thyme, salt and pepper together and rub all over the chicken pieces.
• In a large saute pan melt the butter and add the shallot. Cook until soft, about 2-3 minutes.
• Add the Pancetta and cook for a further 5 minutes or until the Pancetta is cooked and turning crispy.
• Add the wine and deglaze the pan scraping the bottom of the pan with a wooden spoon.
• Cook for about 3-4 minutes and then add the chicken.
• Sear the chicken for 2 minutes on each side and transfer everything from the pan to an oven-proof dish. I used a 10-inch casserole dish.
• In the same pan, without cleaning it melt the butter (2 tbsp)
• Add the flour and whisk until it starts to turn light golden in color.
• Combine the milk and stock and gradually pour small amounts into the pan.
• It will thicken up but whisk well after each addition and you should have no lumps.
• Continue until all of the liquid has been added and simmer for about 3-4 minutes and the sauce starts to thicken.
• Season with some salt and pepper.
• Roughly chop the sweet potatoes into 1-inch chunks and arrange in the same dish as the chicken.
• Pour the sauce all over the chicken and sweet potatoes.
• Bake in the oven for about 45 minutes uncovered until bubbling.
• Test a sweet potato by piercing it with a sharp knife. It should go into it easily. If not cook for a further 5 minutes and test again.
• Switch your broiler to high.
• Sprinkle the cheese over the casserole and place under the heat.
• Cook until all of the cheese has melted and is bubbling and starting to brown.
• Sprinkle with some more fresh thyme and serve at once on it's own or over brown rice.