Recipe

Chicken And Sweet Potato Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 6 months ago This is a dish you are apt to find in a small country hotel in the northwestern province of Normandy. This recipe comes from a Williams Sonoma cookbook. The recipe is a bit more time consuming, but worth the effort. I know I always put this, but the ... More Prep:30m Cook:60m Servings:4	Jencathen
	chicken sweet potatoes shallots cream savory sage

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Ingredients

1 chicken, 3 1/2-4 lb, cut into serving pieces (I've been know to just buy boneless skinless breast and thigh meat also)

3 tbsp unsalted butter

2 tbsp vegetable oil

2 or 3 sweet potatoes, 1 1/2 -2 lb, peeled and cut crosswise into 1/2" slices

8-10 shallots, cut crosswise into thin slices

1/2 cup pure apple juice

1/2 cup chicken stock or broth

6-8 sage leaves (use fresh only)

salt and pepper

1 tbsp all-purpose flour

1/4 cup heavy cream

Directions

Position rack in the middle of oven and preheat to 375 degrees F

Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.

Rinse and pat dry chicken.

In a sauté pan over medium-high heal, melt 2 tbsp of butter with the oil. When foaming, add half of the chicken and quickly sear until golden, 4-5 mintues on each side. Transfer to the prepared dish. Repeat with the remaining chicken. Arrange the potato slices among the meat.

Reduce the heat to medium-low and add the shallots. Sauté until translucent, 2-3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Bring to a boil and pour over the chicken and potatoes. Tuck the sage leaves around the chicken. Sprinkle with salt and pepper.

Bake until the potatoes and chicken are tender, 45-50 minutes. THe meat should be opaque througout. Using a slotted sppon, transfer the chicken and potatoes to a serving dish and cover to keep warm. Using a large spoon, skim off the fat form the juice and pour the juices into a pitcher.

Inn a small saucepan over medium-low heat, melt the remaining 1 tbsp of butter. Add flour and cook, stirring, until bubly, 1-2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup apple juice and stock and pan juices. Stir until the mixture thickens and comes to a boil, 3-4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock. Adjust seasonings to taste. Pour the sauce over the chicken and potatoes and serve.

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