Chicken and Sweet Potatoes

Jencathen's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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
• ½ cup unsweetened apple juice
• ½ cup chicken stock or ½ cup broth
• 6 -8 sage leaves (use fresh only)
• salt and pepper
• 1 tablespoon all-purpose flour
• ¼ cup heavy cream

Directions:

1. Position rack in the middle of oven and preheat to 375 degrees F.
2. Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.
3. Rinse and pat dry chicken.
4. 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.
5. 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.
6. 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.
7. 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.