Braised Chicken Thighs with Sweet Potatoes and Leeks
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course, Dinner
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Cuisine
American
Braised Chicken Thighs with Sweet Potatoes and Leeks
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Sweet potatoes and leeks star in this rich and comforting stew-like dish. A slow (but not all day) braise, makes for a full flavored, lick-the-plate kind of meal.
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Ingredients
- 4 tablespoons olive oil
- 1 1/2 pound boneless skinless chicken thighs
- salt & pepper
- ½ cup fresh oregano minced and divided
- 2 leeks trimmed and sliced thinly - see notes
- 4 cloves garlic minced
- 3/4 cup dry white wine
- 2 medium sweet potatoes peeled and cubed
- 2 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Coriander
Optional:
- 2 tablespoons all purpose flour
Instructions
- Trim the chicken thighs of visible fat. Season on both sides with salt, pepper, and 2 Tbs of the minced oregano.
- Heat 2 Tbs of olive oil over medium high heat in a large dutch oven.
- Sear the chicken on both sides until the chicken browns. Do this in batches if your pot isn’t big enough to hold all of them without crowding.
- Remove chicken from pot, turn the heat down to medium and heat the remaining olive oil
- Add the leek and garlic and sauté until the leek softens and is lightly browned.
- Add the wine, and stir -scraping up the browned bits from the chicken.
- Add the stock, sweet potatoes, bay leaf, and spices and stir to combine.
- Add the chicken and any juices back to the pot and nestle them just below the liquid surface.
- Bring to a simmer, cover, and cook until the chicken is done and the sweet potatoes are tender (but not mushy), about 30 mins.
- Smash a few of the sweet potatoes against the side of the pot and blend into the stew.
OPTIONAL
- Remove about ½ cup of the liquid and blend it with the flour – adding back in to thicken the liquid.
Notes
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
- Substitutions/Additions
- What to serve with Braised Chicken
- I serve this with brown rice, typically. I like a brown rice/quinoa blend that works really well in this dinner. Some mashed potatoes, or some sautéed green beans also go great!
- You can use red wine if that is what you have, for more of a coq au vin vibe, but I do prefer white wine. If you'd like to leave wine out completely, you can use beer, or you can just use extra stock.
- You can use chicken breasts for this recipe, if you prefer them to thighs. Thighs will be juicier though, so if you can use those I definitely recommend that.
- You can also do bone in chicken thighs instead of boneless if that is what you can get.
- You can use skin on chicken thighs, just begin cooking the chicken skin side down so you get a really nice seared effect.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
34g
(11%)
Protein
38g
(76%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Cholesterol
165mg
(55%)
Sodium
373mg
(16%)
Potassium
982mg
(28%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
10200IU
(204%)
Vitamin C
9.2mg
(10%)
Calcium
175mg
(18%)
Iron
5.7mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 165mg | 55% |
| Sodium | 373mg | 16% |
| Potassium | 982mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 10200IU | 204% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 175mg | 18% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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