Ingredientes para Chicken And Sweet Potatoes
- 1.5 lbs bone-in, skin-on chicken thighs
- Unsalted Butter
- Vegetable Oil
- 2 lbs sweet potatoes, peeled and thinly sliced
- 2 shallots, finely chopped
- Unsweetened Apple Juice
- Chicken Stock
- 4-6 fresh sage leaves
- Salt and pepper to taste
- All Purpose Flour
- Heavy Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken And Sweet Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Chicken And Sweet Potatoes
- Preheat oven to 375°F (190°C).
- Butter a large (approximately 9x13 inch) baking dish.
- Rinse and pat dry 1.5 lbs bone-in, skin-on chicken thighs.
- In a large skillet over medium-high heat, melt 2 tbsp butter with 1 tbsp olive oil.
- Sear half of the chicken until golden brown, about 4-5 minutes per side. Transfer to the prepared baking dish.
- Repeat with the remaining chicken.
- Peel and thinly slice 2 lbs sweet potatoes. Arrange the slices around the chicken in the baking dish.
- Reduce heat to medium-low. Add 2 finely chopped shallots to the skillet.
- Sauté until translucent, about 2-3 minutes.
- Add ½ cup apple juice and ½ cup chicken stock to the skillet, scraping up any browned bits. Bring to a boil.
- Pour the mixture over the chicken and potatoes in the baking dish.
- Tuck 4-6 fresh sage leaves around the chicken.
- Season generously with salt and pepper.
- Bake for 45-50 minutes, or until the potatoes are tender and the chicken is cooked through (internal temperature of 165°F).
- Transfer the chicken and potatoes to a serving dish and cover to keep warm.
- Skim fat from the pan juices. Pour the juices into a pitcher.
- In a small saucepan, melt 1 tbsp butter over medium-low heat.
- Whisk in 1 tbsp all-purpose flour and cook, stirring constantly, until bubbly, about 1-2 minutes.
- Raise heat to medium. Gradually whisk in the remaining ¼ cup apple juice, ¼ cup chicken stock, and the pan juices.
- Stir until thickened and boiling, about 3-4 minutes.
- Stir in ½ cup heavy cream and cook for a few seconds. Thin with additional apple juice or stock if desired.
- Adjust seasoning to taste.
- Pour sauce over the chicken and sweet potatoes and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
66g
Carbs
5g
