Garlic and Chile Chicken with Honey-sweet Potatoes

The Illustrated Quick Cook

Garlic and Chile Chicken with Honey-sweet Potatoes

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    8 chicken pieces (preferably a mixture of free-range thighs and drumsticks) ½ garlic bulb, cloves separated, peeled, and smashed
    4 sweet potatoes, peeled and coarsely chopped ½ cup dry white wine
    1-2 tbsp honey 1¼ cups hot chicken stock
    2 tbsp olive oil sea salt and freshly ground black pepper
    2 fresh red jalapeno chile peppers, seeded and sliced


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 400 F (200 C). Season the chicken well with salt and pepper and coat the sweet potatoes with the honey.

    • 2

      In a large heavy flameproof casserole, heat 1 tbsp of the oil over medium heat. Add the sweet potatoes and cook for 5 minutes until beginning to brown, then remove from the pan and set aside.

    • 3

      Increase the heat to medium-high, and heat the remaining oil in the same pan. Brown the chicken for about 5 minutes on each side until nicely golden all over. Add the chiles, thyme, and garlic. Return the sweet potatoes to the pan, and season well.

    • 4

      Pour in the wine and stock, cover the pan, and transfer to the oven to cook for 1 hour. Check the casserole a few times during cooking, stirring if needed, or add a small amount of stock if it is too dry. Serve hot with thick slices of fresh crusty bread.

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