Chicken And Sweet Potato

• 1 whole chicken, 3.5 to 4 lbs, cut into serving pieces
• 3 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1.5 to 2 lbs sweet potatoes (2 or 3), peeled and cut crosswise into 1/2-inch-thick slices
• 1/2 cup pure apple juice, plus additional juice as needed
• 6 to 8 fresh sage leaves, plus 2 or 3 fresh sage sprigs for garnish
• 8 - 10 shallots, cut crosswise into slices 1/8 inch thick
• Salt and freshly ground pepper
• 1 tbsp all-purpose flour
• 1/4 cup heavy cream
• 1 - 2 tbsp Calvados (optional)

1. *Position rack in middle of oven and preheat to 375u0b0F. Butter a large bakind dish or pan that will hold chicken and potatoes in a single layer.
2. *Cut the 2 chicken breast halves in half crosswise. Cut thighs and legs apart. Remove wing tips & save along with back for another use. You should have 10 pcs. Remove any fat. Rinse & pat dry with paper towel.
3. *In saute pan over medium-high heat, melt 2 tbsp butter with the oil. When foaming, add half the chicken and quickly sear until golden, 4 to 5 minutes on each side. Transfer to the prepared dish. Repeat with remaining chicken. Arrange potato slices among the chicken parts.
4. *Reduce the heat to medium-low & add the shallots. Saute until translucent, 2 to 3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Tuck the 6-8 sage leaves around the chicken. Sprinkle with salt and pepper.
5. *Bake until the potatoes & chicken are tender, 45 to 50 minutes. The meat should be opaque throughout. Using slotted spoon, transfer chicken and potatoes to a warmed serving dish and cover to keep warm. Using a large spoon, skim the fat from the juices & pour juices into a pitcher.
6. *In small saucepan over medium-low heat, melt remaining 1 tbsp butter. Add flour and cook, stirring, until bubbly, 1 to 2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup each of apple juice and stock and the pan juices. Stir until the mixture thickens and comes to a boil, 3 to 4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock; adjust seasoning. Pour the sauce over the chicken and potatoes. Garnish with sage sprigs and serve.

chicken, butter, vegetable oil, sweet potatoes, apple juice, sage, shallots, salt, flour, heavy cream, calvados

Taken from www.epicurious.com/recipes/member/views/chicken-and-sweet-potato-52928851 (may not work)