Braised Chicken Thighs with Sweet Potatoes
- 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)
- Pat chicken thighs dry with paper towels. Sprinkle pepper on both sides of each chicken thigh.
- 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.
- 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.
- 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.
- 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.)
- 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.
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/
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