Braised Chicken with Sweetpotatoes
Braised Chicken with Sweetpotatoes features tender chicken thighs simmered with sweetpotatoes, onions, bell peppers, garlic, and ginger in a light chicken broth. Finished with butter and fresh lemon juice, this comforting one-pan dish is savory and bright.
Servings: 4 people
Calories:
Ingredients
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 boneless skinless chicken thighs
- 1 onion sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 2 small sweetpotatoes, chopped
- 1/3 cup chicken stock
- 2 tbsp butter
- 1 lemon, juiced
Instructions
- Preheat oven to 375F. In a large heavy bottomed skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper to taste.
- Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove the chicken thighs from the skillet once they are done cooking.Add the onions and bell peppers. Cook for about 3-4 minutes.
- Add the garlic and ginger and cook for about 1 minute.
- Stir in the sweetpotatoes and stir to combine. Add the chicken thighs back into the skillet, followed by the chicken stock.
- Cover the skillet and bake for about 20 minutes or until the chicken is cooked all the way through and the sweetpotatoes are tender.
- After removing the skillet from the oven, stir in the butter and add a fresh squeeze of lemon juice.
Notes
Note:
It is important to use a heavy bottomed skillet such as a braiser, dutch oven or cast-iron skillet.