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5.0 from 18 votes

Braised Chicken Thighs with Sweet Potatoes and Leeks

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4
Calories: 531 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. Trim the chicken thighs of visible fat. Season on both sides with salt, pepper, and 2 Tbs of the minced oregano.
  2. Heat 2 Tbs of olive oil over medium high heat in a large dutch oven.
  3. 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.
  4. Remove chicken from pot, turn the heat down to medium and heat the remaining olive oil
  5. Add the leek and garlic and sauté until the leek softens and is lightly browned.
  6. Add the wine, and stir -scraping up the browned bits from the chicken.
  7. Add the stock, sweet potatoes, bay leaf, and spices and stir to combine.
  8. Add the chicken and any juices back to the pot and nestle them just below the liquid surface.
  9. Bring to a simmer, cover, and cook until the chicken is done and the sweet potatoes are tender (but not mushy), about 30 mins.
  10. Smash a few of the sweet potatoes against the side of the pot and blend into the stew.
OPTIONAL
  1. 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

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

% 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.