This is a very comforting braise (which also makes a great filling for a pie). You could easily swap the sweet potato for parsnip or swede, and the Tuscan kale for curly kale or silverbeet.

If you prefer a creamier braise you could add in a slosh of cream at the end with the mustard and parmesan. 

INGREDIENTS

• 2 tbsp olive oil
• 600 g chicken thighs, cut into pieces the size of a matchbox
• 2 brown onions, diced
• 1 leek, green parts and stem trimmed, halved, washed and diced
• 1 tbsp of porcini mushrooms, finely chopped
• 2 cups / 500 ml chicken stock
• 600 g sweet potato, peeled cut into slim coins
• 4 stems of Tuscan kale, shredded
• 50 g parmesan cheese
• 3 tbsp chopped hazelnuts
• Dijon mustard to serve
• Salt and pepper

METHOD

1. Add the olive oil to the base of a large casserole dish or Dutch oven. Brown the pieces of chicken thigh. Remove from the pan and set aside.
2. Add the second tbsp olive oil, onion and leek with a large pinch of salt, and sauté for 5-7 minutes until they begin to soften.
3. Add the sweet potato coins and the chicken back into the pan.
4. Pour over the stock and sprinkle over the porcini mushrooms. Scrape at the bottom of the pot to collect any flavour that has stuck on during the searing process. Bring to a boil, then reduce heat to a low blurble and simmer with the lid on for 30-35 minutes to allow the sweet potato and chicken to cook through.
5. Add the shredded kale just prior to serving and stir over a medium heat until the kale wilt. Season with salt and pepper to taste. Garnish with grated parmesan, Dijon mustard, and hazelnuts.
6. Serve in bowls with crusty bread on the side, or over mash potato, rice, quinoa, or puréed white beans. 

Serves 4-6 with mashed potato, rice, quinoa or crusty bread.

Recipe by Tori Haschka.