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Sweet potato chicken in cast iron skillet

Skillet Sweet Potato Braised Chicken Recipe

A hearty and comforting dish, full of rich and deep flavors, this one pan chicken meal is ideal this time of year.

Course Main Course
Cuisine American
Keyword chicken for family dinner, comfort food recipes for fall and winter
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 440 kcal
Author Valentina K. Wein

Ingredients

  • 1 pound sweet potato, baked (see notes)
  • olive oil for the pan
  • 1 approximately (3-pound) whole cut up chicken, skinless, bone-in
  • 2 cups yellow onion, thinly sliced
  • 1 1/2 tablespoons garlic, minced
  • 3 cups Shiitake, thinly sliced (about 5-ounces)
  • 1/4 cup vermouth
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • pinch of cayenne pepper
  • 13 1/2 ounces coconut milk
  • 1 tablespoon honey
  • 1 handful fresh basil leaves, washed and dried
  • 1 cup green peas frozen and thawed
  • salt and freshly ground black pepper

Instructions

  1. Cut the baked sweet potato in half and use a spoon to gently scrape out the potato. Add it to a small mixing bowl and then use a fork to mash it. Set aside.
  2. Coat the bottom of a large skillet (at least 12-inches) with olive oil and place it over medium-high heat. Season both sides of the chicken pieces with salt and pepper. Once the pan is very hot, place them, presentation side down, in the pan. Use kitchen tongs to flip the pieces over once they’ve browned, after about 2 minutes. Cook for another minute. (This gives the chicken a nice caramelization, and will speed up the overall cooking time.) Remove the chicken form the pan and place it on a plate. Set aside. The chicken will finish cooking with the sauce later in the recipe.

  3. With the medium-high heat still under the pan, add the onions and garlic and sauté, stirring often, until soft and golden, about 10 minutes.

  4. Add a bit more oil to the pan and add the mushrooms. Sauté until they begin to brown, about 5 minutes.
  5. Turn the heat to low to add the vermouth, and then turn it up to medium. Use a flat-edged wooden spatula, to scrape the bottom of the pan to loosen any bits of food that are stuck. Once the vermouth has almost completely cooked off, turn the heat to low again and add cardamon, cinnamon and turmeric. Stir and cook just until it's aromatic, about 30 seconds.
  6. Then add the mashed sweet potato, coconut milk and honey. Mix until it's as smooth as possible, and season to taste with salt and pepper. (Here’s How to Season to Taste.)
  7. Return the chicken to the pan, presentation side up, and spoon some of the sauce over each piece.
  8. Add the basil leaves between the pieces of chicken and cover. Braise just until the chicken is cooked through, about 25 minutes.
  9. Add the peas and mix them into the sauce.
  10. Serve! (You can gently “shred” the chicken off the bones and mix it into the sauce to serve, or keep it as is.)

Recipe Notes

You can either bake the sweet potato in the oven or much more quickly in the microwave. For the oven: Preheat oven to 400 degrees F. Pierce the potato with a fork a few times and place it on a baking sheet. Bake until tender, about 45 minutes. For the microwave: Pierce the potato with a fork a few times and place in on a double layer of paper towels in the microwave. Cook on high for about 2 1/2 minutes per side.