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    Chicken and Sweet Potato Casserole with Polenta

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    Chicken and Sweet Potato Casserole with Polenta

    This quick to prepare family casserole is bound to become a favourite. The sweet potatoes add a sweet, rich flavour and vivid colour to the tender pieces of British chicken. The polenta and herb dumplings are light and absorb the flavour of the casserole.

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • Freshly ground pepper
    • 1tbsp vegetable oil
    • 1 medium onion, peeled and finely chopped
    • 1 pack Waitrose 8 Fresh Chicken Thighs, skin removed
    • 500g sweet potatoes, peeled and slice into one centimetre thick rounds
    • Salt
    • 100g polenta
    • 50g vegetable suet
    • Small bunch of fresh parsley or basil, chopped


    1. Heat the oil in a casserole dish, add the onion and fry over a moderate heat until soft. Add the chicken to the onion and cook for 5 minutes until sealed.
    2. Add the sweet potatoes to the chicken. Cover and cook for 10 minutes.
    3. Stir 200ml cold water into the casserole, season, replace the lid and cook for a further 10 minutes.
    4. Mix the polenta, suet and herbs in a bowl, add 50ml cold water and mix to form a dough. Shape into 8 small balls, add to the casserole, replace the lid and cook for a further 20 minutes. Serve with a green leaf salad.

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    Cook's tips

    Freezes well once fully cooked. Chopped sun-dried tomatoes or finely chopped cooked bacon can be added to the dumplings along with the herbs.


    Heat 1tbsp oil and fry a small chopped onion, add 6 whole chicken thighs and cook for 5-10 minutes to seal. Pour a jar of Loyd Grossman Red Thai Curry Sauce over the top and cook for about 10 minutes. Serve with basmati rice and a vegetable stir fry.


    Average user rating

    4 stars