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Nutrition Facts
Serving Size 1 (432g) Recipe makes 4 servings The following items or measurements are not included below: sage leaves
Calories 799
Calories from Fat 504		(63%)
Amount Per Serving		%DV
	Total Fat 56.1g	86%
	Saturated Fat 19.8g	99%
	Monounsaturated Fat 20.2g
	Polyunsaturated Fat 11.8g
	Trans Fat 0.0g
Cholesterol 216mg		72%
Sodium 252mg		10%
Potassium 871mg		24%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 2.0g	8%
	Sugars 6.6g
Protein 46.2g		92%
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Chicken and Sweet Potatoes

Recipe #396057 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jencathen
Oct 23, 2009

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.

SERVES 4 (change servings and units)

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)
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 pure apple juice
1/2 cup chicken stock or broth
6-8 sage leaves (use fresh only)
salt and pepper
1 tablespoon all-purpose flour
1/4 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
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.