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