1 tablespoon olive oil 1kg chicken thigh fillets, halved crossways 1 large bulb fennel, thinly sliced 6 sprigs lemon thyme 2 garlic cloves, crushed 1/2 cup dry white wine 2 tablespoons Maille wholegrain mustard 400g orange sweet potato, peeled, roughly chopped 1 cup chicken stock 1/2 cup thickened cream 1 quantity caramelised onions (see note)

Preparation
1. Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
2. Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes.
3. Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve.