Chicken And Sweet Potatoes

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

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
• 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

Recipe

• 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.