Braised chicken thighs pair so well with sweet potatoes & leeks are fantastic in this rich & comforting stew-like dish. A slow braise, makes for a full flavored, lick-the-plate kind of meal.
Trim the chicken thighs of visible fat. Season on both sides with salt, pepper & minced oregano.
Sear the chicken on both sides until the chicken browns. Remove chicken from pot, turn the heat down to medium & heat the remaining olive oil.
Add the leek & garlic & sauté until the leek softens and is lightly browned. Add wine & stir. Add the stock, sweet potatoes, bay leaf & spices & stir to combine.
Add the chicken back to the pot. Bring to a simmer, cover & cook until the chicken is done & the sweet potatoes are tender. Smash a few of the sweet potatoes against the side of the pot & blend.