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!
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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 recipe
- 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.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe:
The full list of ingredients and quantities is found in the printable recipe card below.
Get Prepped
Chop the leeks, peel and chop the sweet potatoes.
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 & 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.
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!
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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
Directions
- 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.
Would you like to save this recipe?
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.
Nutrition Facts
Disclaimer
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.
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