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Chicken with Sweet Potatoes and Leek


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  • 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



Step 1

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.


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