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    You are in: Home / Recipes / Chicken and Sweet Potatoes Recipe
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    Chicken and Sweet Potatoes

    Chicken and Sweet Potatoes. Photo by Jencathen

    1/1 Photo of Chicken and Sweet Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    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.

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    Units: US | Metric

    • 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


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

    Ratings & Reviews:

    • on January 20, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Sweet Potatoes

    Serving Size: 1 (209 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 532.5
    Calories from Fat 336
    Total Fat 37.3 g
    Saturated Fat 13.2 g
    Cholesterol 144.4 mg
    Sodium 168.3 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 1.3 g
    Sugars 4.1 g
    Protein 30.7 g

    The following items or measurements are not included:

    sage leaves

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