Braised Chicken Thighs (with Sweet Potatoes and Leeks)
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Stop the bus. Hold the phone. Whatever you’re doing, pause it and make this tonight.
I’ve been making this braised chicken thighs recipe for years. It started with a friend’s version and honestly, it’s wild how much I love it. It’s so simple, but everything just works. You know that moment at dinner when people take a bite and go “ohhhh, this is good”? Get ready for that.
Braised chicken thighs pair so well with sweet potatoes, and leeks are fantastic 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.
And surprise, it’s actually not terrible for you. Win.
Here’s the gist: chicken thighs seasoned with oregano, salt, and pepper. Sear them until golden. Add leeks and garlic, splash in some wine (some for the pot, some for you), then toss in sweet potatoes, more oregano, spices, a bay leaf, and a bit of stock.
Then walk away. The real magic happens during the braise. That just means a quick fry followed by a slow simmer with the lid on. Easy, cozy, and packed with flavor.
Got extra sweet spuds? Turn them into baked sweet potato wedges for tomorrow’s dinner.
Step by step photos and instructions below!
How to prepare leeks for cooking
Leeks are grown in a sandy-soil – so very often when you get them from the store, they still have quite a bit of gritty sand in them. Just cut off the roots, and the very end of the dark green leaf, and discard.
Slice the leeks finely, and then add to a colander. Rinse, under running water. Then rinse again. Strain, and they’re ready to use.
Hot tip of the day!
Mise en place .What is this? Well, it is a French culinary phrase which means “putting in place” or “everything in its place.”
For me, it’s “get everything out, chopped and measured before beginning to cook”
Listen, I know it’s kind of a pain and it goes against most people’s fly-by-the-seat-of-your-pants cooking style (including my own), but it really makes a difference when you are cooking and need the next ingredient to add immediately – but you then have to stop and wash/chop/measure etc.
Why you’ll love this
- Done from start to finish in around 40 minutes.
- Easy. A mostly hands off recipe.
- Basic ingredients. Nothing fancy, and plenty of ways to change it up or sub for what you have on hand.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet Prepped
Chop the leeks, peel and chop the sweet potatoes.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Trim the chicken thighs of visible fat. Season the chicken 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 bottom of the pan.
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.
Kylee’s 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
- 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.
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!
Easy side dishes to make with Braised Chicken:
- Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! I’m in!
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Update: This recipe was originally published in February of 2017. It was republished with updated photos in March of 2021.
Braised Chicken Thighs with Sweet Potatoes and Leeks
Ingredients
- 4 tablespoons olive oil
- 1 1/2 pound boneless skinless chicken thighs
- salt and 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 cups chicken stock
- 2 medium sweet potatoes peeled and cubed
- 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 1 1/2 pound boneless skinless chicken thighs of visible fat. Season on both sides with salt and pepper, and 2 Tbs of the ½ cup fresh oregano.
- Heat 2 Tbs of 4 tablespoons 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 2 leeks and 4 cloves garlic and sauté until the leek softens and is lightly browned.
- Add 3/4 cup dry white wine, and stir -scraping up the browned bits from the chicken.
- Add 2 cups chicken stock, 2 medium sweet potatoes , 1 bay leaf and spices and stir to combine.1/2 teaspoon cayenne pepper, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon coriander
- 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 2 tablespoons all-purpose flour – adding back in to thicken the liquid.
Notes
Kylee’s Notes & FAQs
What to do with leftovers Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot! Substitutions/Additions- 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.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Very nice hearty winter stew. I used bone in chicken thighs and red wine. (It’s what I had on hand.). My husband and I ate it for Sunday lunch with no side. A mild dark bread would have been good with it to sop up the gravy. My husband is not a fan of sweet potatoes (?) but he liked the Cayenne pepper kick this has. We will be making it again.
I definitely used to be a fly by the seat of my pants cook. But a few years ago I was making scones while chatting on the phone and totally forgot to cut in the butter. Not even sure what I was thinking but that was enough to get me on board with planning ahead and setting out my ingredients before I start cooking/baking!
Me too! Truth be told, I still am – but I know how much easier it is when I DO bother to have everything ready!