|10 min||40 min||2|
|1/8 cup||Rice flour, white|
|1/4 tsp||Black pepper|
|1 cup||Chicken broth (stock)|
|4 thigh(s)||Chicken thighs, boneless, skinless|
|1 tsp||Extra virgin olive oil|
|4 clove(s)||Garlic (minced)|
|1 large||Red onion (sliced)|
|1 1/2 tbsp||Rosemary, fresh (fresh leaves)|
|2 medium potato(es)||Sweet potato|
Wash chicken thighs. Shake off water. Lightly coat with flour salt and pepper.
Heat 1 tsp of olive oil in a large skillet on medium-high heat. Place chicken thighs in the skillet. Cook until golden brown (flipping over once). Remove chicken from the skillet and set aside.
Add the sliced onions and minced garlic to the skillet. Sauté until golden brown. Add peeled sweet potato chunks, rosemary and thyme into the skillet with 1/2 cup chicken broth. Cover and let it simmer for 10 minutes.
Add chicken back in to the skillet. Cover and let it simmer until potatoes and chicken are tender. Add more chicken broth if it evaporates before the chicken is cooked.
Sweet potatoes and braised chicken thighs with garlic and fresh herbs make a complete meal.