Maple-Roasted Chicken W/ Sweet Potato Puree

• 1/2 cup white wine vinegar
• 1 tablespoon salt
• 1 cup light vegetable oil
• 10 chicken breast halves, with skin & bones
• 10 chicken thighs, with skin and bones
• 10 chicken drumsticks, with skin and bones, lower part of bone discarded
• 10 chicken wings, with skin and bones, tips removed and discarded
• Maple barbecue sauce (recipe follows)
• Maple barbecue sauce:
• 2 large onions, chopped fine
• 2 1/2 tablespoons vegetable oil
• 2 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1-1/4 cups ketchup
• 2 1/2 cups chicken broth
• 3/4 cup cider vinegar
• 1/2 cup plus 2 tablespoons pure maple syrup
• Sweet potato puree:
• 2 pounds sweet potatoes, preferably Georgia redskins
• 1 cup finely chopped onion
• 2 large Granny Smith apples, peeled, cored and thinly sliced
• 1 teaspoon finely grated lime zest
• 2 tablespoons unsalted butter
• 3 tablespoons creme fraiche or sour cream
• Juice of 1 lime
• Freshly grated nutmeg to taste
• Hot water for thinning the puree if needed

1. In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it emulsifies. Divide the chicken pieces between 2 large bowls, pour the marinade over, cover and let the chicken marinate overnight in the refrigerator.
2. Preheat oven to 400 degrees. Arrange chicken pieces in one layer, skin side up, on a large baking pan that has been lined with stick-release foil for 20 to 25 minutes, taking chicken breast out when just opaque. Continue roasting until the thighs exude clear yellow juices with no trace of pink when pierced. Brush with maple barbecue sauce during the last 10 minutes. Serve chicken with the remaining sauce.
3. Maple barbecue sauce:
4. In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.
5. Sweet potato puree with apples and lime:
6. Peel the sweet potatoes, cut into 1-inch pieces and cover with lightly salted water. Bring to a boil and cook for 10 to 12 minutes, or until very tender. Meanwhile, in a large skillet cook the onion, apples and lime zest with salt and pepper to taste in the butter over moderate heat, stirring, for 5 to 10 minutes, or until the apples are very tender. Drain the sweet potatoes well,transfer to a food processor and puree them with the apple mixture until mixture is smooth. With the motor running add the creme fraiche or sour cream, lime juice, the nutmeg, salt and pepper to taste and enough hot water to thin the puree until a mashed potato consistency.

white wine vinegar, salt, vegetable oil, chicken, chicken, chicken, chicken, maple, maple, onions, vegetable oil, worcestershire sauce, mustard, ketchup, chicken broth, cider vinegar, maple syrup, sweet potatoes, onion, apples, lime zest, unsalted butter, crueme fraueeche, lime, nutmeg, water

Taken from www.epicurious.com/recipes/member/views/maple-roasted-chicken-w-sweet-potato-puree-1208444 (may not work)