Chicken And Sweet Potatoes

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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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Steps

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Position rack in the middle of oven and preheat to 375 degrees f.

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Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.

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Rinse and pat dry chicken.

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In a saut pan over medium-high heal , melt 2 tbsp of butter with the oil.

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When foaming , add half of the chicken and quickly sear until golden , 4-5 mintues on each side.

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Transfer to the prepared dish.

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Repeat with the remaining chicken.

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Arrange the potato slices among the meat.

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Reduce the heat to medium-low and add the shallots.

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Saut until translucent , 2-3 minutes.

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Add half each of the apple juice and stock and stir , scraping up any browned bits.

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Bring to a boil and pour over the chicken and potatoes.

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Tuck the sage leaves around the chicken.

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Sprinkle with salt and pepper.

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Bake until the potatoes and chicken are tender , 45-50 minutes.

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The meat should be opaque througout.

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Using a slotted sppon , transfer the chicken and potatoes to a serving dish and cover to keep warm.

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Using a large.

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Ingredients

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chicken, unsalted butter, vegetable oil, sweet potatoes, shallots, unsweetened apple juice, chicken stock, sage leaves, salt and pepper, all-purpose flour, heavy cream