One-Pot Chicken with Sweet Potato and Kale

Tender chicken thighs simmered with roasted sweet potatoes and wilted kale in a herb-infused broth, ready in under 30 minutes.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 pounds chicken thighs
• 2 medium sweet potatoes
• 4 cups kale
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 1 teaspoon thyme
• 1 cup chicken broth
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1.5 pounds bone-in chicken thighs (patted dry) with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then place skin-side down in the skillet. Sear for 5 minutes until golden brown, then flip and cook for 3 minutes.
2. Step 2: Add 1 diced large onion and cook for 3 minutes until softened. Add 3 minced garlic cloves and 1 teaspoon dried thyme, then cook for 1 minute until fragrant.
3. Step 3: Add 2 peeled and diced medium sweet potatoes (1/2-inch cubes) to the skillet, stirring to coat. Pour in 1 cup chicken broth, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then cover and cook for 15 minutes.
4. Step 4: Uncover, add 4 cups chopped kale (stems removed), and stir to combine. Cover and cook for 3 more minutes until kale is wilted and sweet potatoes are tender.
5. Step 5: Remove chicken thighs from the skillet and set aside. Serve the sweet potatoes and vegetables with the chicken, drizzling with the pan sauce.