Braised Chicken Thighs with Sweet Potatoes
Serves: 4.
 
Ingredients
  • 4 skinless, bone-in chicken thighs
  • ¼ tsp. black pepper
  • 2 Tbsp. olive oil
  • ½ cup dry white wine
  • 6 large cloves garlic, minced
  • 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, chopped
  • ½ - ¾ lb button mushrooms (cut into half if large)
  • 1 teaspoon dried marjoram leaves
  • (optional) ½ cup no-salt chicken bullion (or no-salt chicken broth)
Instructions
  1. Pat chicken thighs dry with paper towels. Sprinkle pepper on both sides of each chicken thigh.
  2. Heat a large skillet over medium-high heat. Add the oil, then add the chicken thighs, meaty-side down. Brown the chicken on each side, about 4 minutes per side. After chicken has browned, remove it from the pan.
  3. Add the wine to the pan and bring to a boil, stirring the bottom of the pan to loosen any brown bits. Add the garlic to the wine and mix well. Then return the chicken to the pan.
  4. Add sweet potatoes, onions, and green peppers on top of the chicken. Then put the mushrooms on top, sprinkle with the marjoram. Optional: pour the chicken bullion over the top.
  5. Bring to a boil. Cover, reduce heat to medium-low and simmer until chicken is done and potatoes are tender, about 40 minutes. (If you don’t use the optional chicken bullion, you should check the skillet occasionally and add a little water if the pan is drying out.)
  6. If desired, you can thicken the sauce with corn starch before serving. (Remove the chicken and vegetables from the skillet. Mix 1 Tbsp corn starch in ⅛ cup cold water and add it to the sauce in the pan, stirring until well mixed. Bring mixture to a boil and boil a minute or two until sauce has thickened some.
Nutrition Information
Serving size: 4 oz. Sodium: 84 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/braised-chicken-thighs-with-sweet-potatoes/