Garlic and Chile Chicken with Honey-sweet Potatoes

The Illustrated Quick Cook

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Ingredients

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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