Chicken and Sweet Potatoes Simmered in Creamed Corn

• 1/2 Chicken thigh meat
• 1 medium Asian sweet potato
• 1/2 Onion
• 1 tsp Olive oil or vegetable oil
• 1 tbsp Margarine or butter
• 1 Salt and pepper
• 2 tbsp White wine
• 1 can Canned cream corn
• 180 ml Soy milk or milk
• 1 Parmesan cheese (for finishing)

1. Cut the chicken thigh meat into bite-size pieces and sprinkle with salt and pepper (not listed).
2. Thinly slice the onion.
3. Wash the sweet potato well and cut into chunks, leaving the peel on.
4. Soak in water.
5. Heat olive oil in a pot and add the chicken thigh meat.
6. After it's browned on all sides, remove from the pot.
7. Heat margarine in the pot from Step 3, add the onions, and stir fry.
8. Add salt and pepper.
9. When the onion softens, add white wine, cover and steam for about 1 minute.
10. Add creamed corn and soy milk to the pot from Step 4 and stir.
11. Add the sweet potatoes, cover with a lid and simmer for about 20 minutes, until the sweet potatoes are soft.
12. Return the chicken from Step 3 to the pot, stir and cook for 2-3 minutes.
13. Adjust the flavor with salt and pepper (not listed) and it's done.

chicken thigh, asian sweet potato, onion, olive oil, margarine, salt, white wine, cream corn, milk, parmesan cheese

Taken from cookpad.com/us/recipes/153557-chicken-and-sweet-potatoes-simmered-in-creamed-corn (may not work)