Chicken with Sweet Potatoes and Leek
- 2 tbsp olive oil
- 2 tsp chopped fresh thyme
- 2 tbsp dijon mustard
- 2 tsp grated lemon rind
- 2 tsp praprika
- 4 boneless chicken thighs
- 1 large sweet potato, peeled and cubed
- 1 large leek, white and light green only, sliced
- 1 cup chicken stock
Combine oil, mustard, praprika and lemon rind.
Reserve 1 tbsp for later
Coat chicken thighs with mustard mixture.
Brown chicken 2-4 minutes in 1 tbsp oil.
Remove chicken to plate.
Add sweet potatoes to frying pan and saute for 3 minutes.
Add sliced leek and saute another 3 minutes.
Add chicken stock and reserved mustard mixture.
Bring to boil and turn down to medium for 5 minutes.
Add chicken on top of vegetables and cover frying pan with lid.
Simmer on low for 10 minutes until potatoes are soft and chicken is cooked thru.