Lately we’ve been enjoying comforting meals that require slow simmering on the stove top. Recipes like Lentil Soup, Black Bean Tortilla Soup, Chili Verde, and these braised chicken thighs are great for chilly fall days. They give Levi and I a fun project during the afternoon, make the house smell amazing, and the best part is, when dinner time comes around, it’s already done! Braising the chicken makes it amazingly tender and flavorful. The sweet potato adds a nice sweetness to counteract the savory broth, seasoned with fresh herbs. Serve alongside rice pilaf to soak up the delicious sauce.
White Wine-Braised Chicken with Sweet Potatoes
3 TBS. extra virgin olive oil
1 1/2 lb. boneless, skinless chicken thighs
Kosher salt & freshly ground pepper
2 small leeks (or 1 medium), trimmed and sliced
2 cloves of garlic, minced
1 bay leaf
1 large sweet potato, peeled and cubed
1 small handful of fresh oregano, chopped
1/2 cup dry white wine
2 cups chicken stock
cayenne pepper, to taste
onion powder, to taste
coriander, to taste
- Season the chicken thighs on both sides with salt, pepper, and dried oregano. Heat 2 TBS. of oil over medium high heat in a large pot that has a lid. In batches (so as not to crowd the chicken), cook the thighs until they brown, about 5 minutes. Flip and cook on the other side. Transfer to a plate. Repeat with remaining thighs.
- Add the remaining 1 TBS. of olive oil to the pan and turn the heat down to medium. Add the leek and garlic and sauté until the leek softens and is lightly browned. Add the bay leaf, sweet potatoes, and oregano and stir to combine.
- Add the wine and stir, using a wooden spoon to scrape the bottom of the pan and get all the nice brown bits from cooking the chicken thighs. Add cayenne, onion powder, and coriander to taste (or whatever spice combination you desire at the moment). Season with a little more salt & pepper.
- Place the chicken thighs back in the pot in a single layer. Add the chicken broth so that it just covers the chicken thighs. Bring to a simmer, cover, and cook until the the chicken is fork-tender, about 45 min. to an hour. Discard the bay leaf. Serve with rice pilaf. Serves 3-4.