Braised Chicken Thighs with Sweet Potatoes and Leeks
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 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
Description
This recipe begins by seasoning boneless, skinless chicken thighs with salt, pepper, and fresh oregano, then searing them to brown in olive oil. The browned chicken is set aside while leeks and garlic are sautéed until softened and lightly browned. White wine is added to deglaze the pan, loosening flavorful browned bits. Next, chicken stock, peeled and cubed sweet potatoes, bay leaf, cayenne, onion and garlic powders, coriander, and remaining oregano are combined before the chicken is returned to the pot. Simmering covered for about 30 minutes cooks the chicken fully while tenderizing the sweet potatoes without turning them mushy.
The resulting dish has tender chicken infused with herbal and mildly spicy notes, complemented by soft pieces of sweet potato and the subtle sweetness of leeks. The combination yields a rich, comforting stew that pairs well with brown rice, quinoa blends, mashed potatoes, or sautéed green beans to provide varied textures. White wine imparts brightness but can be substituted with beer or extra stock for flavor adjustments.
The notes suggest storing leftovers refrigerated for up to four days and reheating thoroughly. Various substitutions for meat cuts are recommended, including bone-in or skin-on chicken thighs or chicken breasts, with tips for handling skin-on thighs to achieve a crisp sear. These options help tailor the recipe to ingredient availability or personal preference.
Ingredients
- 4 tablespoons olive oil
- 1 1/2 pound chicken thigh boneless, skinless
- salt
- black pepper
- ½ cup oregano minced and divided, fresh
- 2 leek trimmed and sliced thinly - see notes
- 4 cloves garlic minced
- 3/4 cup white wine dry
- 2 sweet potato peeled and cubed, medium
- 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
- Store leftovers in a covered container in the refrigerator for up to 4 days and reheat until piping hot.
- Substitute red wine for white to create a coq au vin-style flavor, or use beer or extra stock if avoiding alcohol.
- Chicken breasts can replace thighs, but thighs tend to remain juicier after braising.
- Bone-in or skin-on chicken thighs may be used; if using skin-on, sear skin side down first for a crispier texture.
- Serve with brown rice or a brown rice/quinoa blend; mashed potatoes or sautéed green beans also complement the dish well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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