Name: Chicken on a bed of sweet potatoes and braised leeks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon dried thyme; 2 tablespoons Dijon mustard; Zest of one lemon; 2 teaspoons paprika; 4 skinless, boneless chicken breasts; Salt and pepper from the mill; 2 sweet potatoes, cut into 1-inch (2.5 cm) cubes; 2 leeks, sliced (white and pale green parts only); 1 cup (250 ml) chicken broth; 2 tablespoons balsamic vinegar

Ingredients

Preparation

Preheat the oven to 400 F (200 C)

Combine 1 tablespoon of olive oil, thyme, mustard, lemon zest, and paprika.
Set aside 1 tablespoon of the mixture and brush the chicken breasts with the rest. Season with salt and pepper.

Heat the remaining olive oil in a large oven-safe skillet over medium heat.
Add the chicken breasts and sear for about 2 minutes on each side.
Remove the chicken from the skillet and add the sweet potatoes.
Sauté for 1 minute, then add the leeks and sauté for another 2 minutes.
Add the broth, the set-aside mustard mixture, and the balsamic vinegar.
Bring to a boil.
Reduce the heat, return the chicken to the skillet on top of the vegetables, and cover the skillet.

Transfer the skillet to the preheated oven and cook for 15-20 minutes, or until the juices from the chicken run clear. Serve and drizzle with the cooking liquid.

Chicken on a bed of sweet potatoes and braised leeks

Preparation: 10 min

Cooking: 30 min

Servings: 4

This chicken on a bed of sweet potatoes and braised leeks combines sweet and savory flavors for a rich and comforting meal. Marinated with a mixture of herbs and spices, the chicken breasts are roasted to perfection, while the tender vegetables provide a delightful texture. This dish is ideal for a family dinner or a lunch with friends, and it’s simple enough to prepare. Enhanced with a sauce made from chicken broth and vegetables, it will surely seduce your guests.