Chicken Thighs with Sweet Potatoes and Kale Bake
Chicken Thighs with Sweet Potatoes Corn and Kale Bake - a delicious Sunday night dinner, but simple enough to make on any night of the week.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Baking dish
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Peeler
- Spatula
- Fork
- Plate
- Microwave
- Refrigerator
- Freezer
- Airtight container
- Zip-top bag
Ingredients
- 4 chicken thighs (skin on, bones in)
- 1 sweet potatoes (peeled and cut in cubes)
- 1 cup corn (frozen)
- 2 cups kale (chopped)
- 1 medium onion (chopped)
- 1 tablespoon butter (unsalted)
- 1 tablespoon olive oil
- ¼ cup white wine (such as Sauvignon Blanc)
- salt
- pepper
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