Italian Chicken and Sweet Potatoes
A skillet dinner consisting of chicken thighs, sweet potatoes, and tomatoes cooked in Italian seasonings and topped with parmesan cheese.
Servings 4 people
Ingredients
- 4 bone-in chicken thighs
- 4 tbsp oil
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 3 1/2 cups sweet potatoes, diced small about 5 very small sweet potatoes
- 1 tbsp minced garlic
- 1 14.5 oz. can diced tomatoes un-drained
- 1/2 tsp ground fennel
- 1/2 tsp pepper
- 1/2 tsp rosemary
- 1 1/2 cups water
- 1 tbsp butter
- 1/3 cup parmesan cheese
Instructions
- Dry chicken thighs with a paper towel, and salt both sides. (use 1/2 tsp. salt to salt one side, and the other 1/2 tsp, to salt the other side)Heat the 4 tbsp. of oil in a large skillet over medium-high heat. When the oil is hot, add the chicken thighs. Fry for about 7 1/2 minutes per side, for a total time of 15 minutes. While the chicken is cooking, peel and cube the sweet potatoes. After the chicken has cooked for 15 minutes, drain off about half of the grease. Return the skillet to the burner and add the 2 tbsp. of apple cider vinegar to the skillet and stir and scrape the bottom of the skillet to deglaze the pan. This will gather all the little brown pieces of goodness that are struck to the bottom of the pan. Add the sweet potatoes, garlic, diced tomatoes, fennel, pepper, rosemary, water, and butter to the skillet. Stir everything to mix the seasonings in well, and cook on medium-high for 30 minutes. Stir occasionally throughout the 30 minutes. (Time can be adjusted as needed, and a little more water added if needed.) At the end, you want the sweet potatoes to be tender, most of the liquid to be evaporated, and the chicken to be cooked to 165 degrees F in the center. At the end, sprinkle parmesan cheese over everything, pop into the oven, and broil for just a few minutes till the parmesan is golden.