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.
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 leftoversStore 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 ChickenI 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!