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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.
Step by step photos and instructions below!
Update: This recipe was originally published in February of 2017. It was republished with updated photos in March of 2021.
Stop the bus. Hold the phone. Stop everything you are doing and make this, tonight.
I have been making versions of this braised chicken thighs recipe since the first time I ever made it. It is based on a recipe a friend makes, and it’s kind of ridiculous how much I love this. It’s so simple – but everything really works together.
You know when you sit down for dinner, serve it up and begin eating and hear “ohhhh, this is good” and “mmmmmm”? Yeah. Get ready! Everyone loves this.
And… it’s actually not horrible for you. BONUS!
It’s simple enough. Chicken thighs seasoned up with oregano, salt and pepper. A quick sear to get it all brown and delicious. Some sautéed leeks and garlic…. a little wine (some for the pot, some for you).
Sweet potatoes, more oregano, some spices and a bay leaf. A bit of chicken stock. Then, you walk away and let the magic happen
That’s right! Most of the deliciousness will happen when you braise it slowly. Braising just means to fry something lightly and then stew it slowly over low heat, with a lid on the pot.
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 this recipe works
- 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 recipe card located at the bottom of the post.
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!
Ingredients
The full list of ingredients and quantities 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.
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!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Braised Chicken Thighs with Sweet Potatoes and Leeks
Ingredients
- 4 Tbs olive oil
- 1 1/2 lb 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 medium sweet potatoes (peeled and cubed)
- 2 cups chicken stock
- 1 bay leaf
- 1/2 tsp cayenne pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp coriander
Optional:
- 2 Tbs 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
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
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.
Ellen Wargo says
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.
Giselle Rochford says
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!
Kylee says
Me too! Truth be told, I still am – but I know how much easier it is when I DO bother to have everything ready!
Anne Murphy says
I love chicken and leeks – and the sweet potatoes make a wonderful addition! And that sauce you end up with sounds so rich and delicious.