Ingredients :
- 1 tablespoon olive oil
- 8 bones-in chicken thighs, skin lifted
- 2 onions, finely chopped
- 350g sweet potato, cut the stick
- 300ml vegetable stock
- 2 tbsp mustard
- 2 tablespoons clear honey
- some thyme stalks
- parsley flat leaves, as a complement to the cuisine.
How To Make :
- Prepare a large frying pan, and heat half the oil. Chicken up to golden, then drain. Heat the remaining oil, then cook onion for 5 minutes until done.
- potonng thigh back and add radish. Mix the broth and mustard and honey, then pour it into a skillet, and leave to boil. Cover, then cook for 30 minutes until the chicken is tender, once cooked, serve with steamed vegetables.
