Braised Chicken Thighs with Sweet Potatoes
This idea came from my braised chicken thighs and vegetables recipe, made with white potatoes, which is in the similar and related recipes links. Just a few changes in the ingredients, such as using sweet potatoes instead of white, and it makes a quick, easy and delicious Southern-style one pot meal.
- 4 bone-in 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 cremini or white 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 40 minutes. Check occasionally and add a little water if the pan dries out. Serve immediately.
Notes: I usually use skinless bone-in thighs for a healthier dish. Since they have less fat, there is no need to drain any from the pan after browning. You can also use other chicken parts, but I recommend they are on the bone so they do not cook too quickly and dry out. When I have fresh marjoram on hand, I like to add some at the end of cooking for an extra burst of flavor.