Chicken Thighs with Sweet Potatoes
8 Chicken Thighs with skin
4 Large sweet potatoes
1 Bulb of fennel
1 bulb of garlic
1 large yellow onion
2 small boxes of baby bella mushrooms
1 bag of frozen peas
1 box of chicken broth
Extra Virgin Olive Oil
Salt and pepper
Preheat oven to 350°
Peel sweet potatoes, wash, and set aside.
Peel onion, chop into ½” pieces
Peel and chop garlic
Slice fennel ¼” thin
Wash and sauté chicken, onion, and fennel in a large roasting pan. Season chicken with Adobo Light and pepper.
Remove chicken and discard skin.
Deglaze roasting pan with white wine and reduce.
Return chicken and add sweet potatoes, mushrooms, and box of chicken broth.
Salt, pepper, and basil to taste.
Add bag of frozen peas (optional).
Place in oven uncovered for one hour. Allow to cool for about 10 minutes before serving.