3 tablespoonsapple cider vinegaror white cooking vinegar
Chop sweet potatoes, onion, mushrooms and garlic and set aside.
Heat a large pot to medium heat and add 1 tablespoon oil. Season chicken thighs with salt and pepper and place into pot. Sear each side for 2-3 minutes and remove from pot.
Add another tablespoon of oil to the same pot and saute the onion, sweet potatoes and garlic for a few minutes until they start to get tender. Season with a pinch of salt and pepper.
Add mushrooms and stir. Then add chicken back to pan with 1 cup chicken stock. Cover pot with lid and let simmer for 5 minutes.
While chicken is simmering, combine maple syrup, mustard, vinegar and remaining 2 tablespoons of oil in a small bowl. Mix well. Add this mixture into pot and let cook another 5 minutes or so until chicken is done. Serve and top with scallion