sea salt and freshly ground black pepper, to taste
1 medium onion, diced
2 leeks (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
2 medium yellow carrots, peeled and diced
2 sweet potatoes, peeled and cut into ½" cubes
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme leaves
1 bay leaf
3 cups chicken broth (see notes)
ground white pepper, to taste
1 cup coconut milk
Instructions
Heat olive oil in a large pot over medium-high heat. Season chicken with salt and black pepper and place in the pot. Cook chicken until golden brown, 6-8 minutes. Transfer chicken to a plate.
Add onion and leek to pot and cook, stirring occasionally, until tender, about 5 minutes.
Add carrots and sweet potatoes and cook, stirring occasionally, for 3 minutes.
Return chicken to pot. Add sage, thyme, bay leaf and chicken broth and bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes. Discard bay leaf.