Prep 30 mins
Cook 1 hr
This recipe comes from a Williams Sonoma cookbook. We make it quite often. Everyone seems to like it and it's nice to have sweet potatoes in a savory way.
- 1 chicken, 3 1/2-4 lb, cut into serving pieces (I've been known to just buy boneless skinless breast and thigh meat also)
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 -3 sweet potatoes, 1 1/2 -2 lb, peeled and cut crosswise into 1/2-inch slices
- 8 -10 shallots, cut crosswise into thin slices
- 1⁄2 cup unsweetened apple juice
- 1⁄2 cup chicken stock or 1⁄2 cup broth
- 6 -8 sage leaves (use fresh only)
- salt and pepper
- 1 tablespoon all-purpose flour
- 1⁄4 cup heavy cream
- 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.
- In a small saucepan over medium-low heat, melt the remaining 1 tbsp of butter. Add flour and cook, stirring, until bubbly, 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.
This is my favorite dinner! It is so good on a cold fall evening. I add a cup full of shredded parm and stir in in the dish after adding the gravy.