BRAISED CHICKEN THIGHS WITH SWEET POTATOES

[Braised Chicken Thighs with Sweet Potatoes]
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SERVES 4

This idea came from my Braised Chicken Thighs with White Wine and Vegetables. Just a few changes in the ingredients and you have another easy and delicious recipe.

INGREDIENTS

4 chicken thighs

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup dry white wine

2 large sweet potatoes, peeled and cut into 1-1/2 inch cubes

2 medium onions, peeled and cut into medium wedges

2 medium green bell peppers, seeded and chopped into 1-1/2 pieces

1/2-pound button mushrooms, halved if large

6 large cloves garlic, smashed and peeled

1 teaspoon dried marjoram leaves

Pat chicken thighs dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet or sauté pan over medium-high heat. Add the oil, then the chicken, skin-side down, and brown on each side, about 3 minutes per side. Remove chicken from pan and drain off excess fat. Return the chicken to the pan and add the remaining ingredients, starting with the wine. Season with additional salt and pepper. Bring to a boil. Cover, reduce heat to medium-low and simmer until chicken is done and potatoes are tender, about 45 minutes. Check occasionally and add a little water if it dries out. Serve immediately.

Note: I usually use skinless bone-in thighs for a healthier dish. Since they have less fat, I don't need to drain any from the pan after browning. Of course, you may also use other chicken parts, but I recommend they are on the bones so they don't cook too quickly and dry out.

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