Chicken And Sweet Potato
From jencathen 15 years ago
- 60 minutes to make
- Serves 4
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. Read more I know I always put this, but the kids do eat this one and both are picky eaters. :D See less
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) shopping list
- 3 tbsp unsalted butter shopping list
- 2 tbsp vegetable oil shopping list
- 2 or 3 sweet potatoes, 1 1/2 -2 lb, peeled and cut crosswise into 1/2" slices shopping list
- 8-10 shallots, cut crosswise into thin slices shopping list
- 1/2 cup pure apple juice shopping list
- 1/2 cup chicken stock or broth shopping list
- 6-8 sage leaves (use fresh only) shopping list
- salt and pepper shopping list
- 1 tbsp all-purpose flour shopping list
- 1/4 cup heavy cream shopping list
How to make it
- 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.
People Who Like This Dish 4
- Atcherri Nowhere, Us
- ariadnebarzane Phoenix, AZ
- pat2me Nashua, NH
- grandmommy Nashville, TN
- shawdowsmom Fennville, MI
- auntybea Vernon, Canada
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The Rating
Reviewed by 3 people-
Sounds very good! Got my 5!
auntybea
in Vernon loved it
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Dee-lightful!!!! Thank you for sharing!
pat2me
in Nashua loved it
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Made this last night to rave reviews from even the picky eaters in the family!! The sauce at the end has a nice consistency and a hint of apples to the flavouring which really went well with the chicken and sweet potatoes...
ariadnebarzane
in Phoenix loved it
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