Chicken And Sweet Potatoes With Shallots Recipes

TURMERIC ROASTED CHICKEN AND SWEET POTATOES

Steps:

• Preheat the oven to 425F.
• In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, garlic powder, ginger, 1 teaspoon salt, and olive oil until thoroughly combined.
• Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
• Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence, toss to coat well.
• Transfer the chicken legs to the baking dish over the vegetables.
• Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
• Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Steps:

• In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
• In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
• Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
• Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
• Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
• To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

CHICKEN AND SWEET POTATOES WITH SHALLOTS

Steps:

• Wash and chop sweet potatoes. Place in a large pot and cover with cold water.
• Bring pot to a boil. Once boiling, add 1 teaspoon sea salt and reduce heat to medium-low. Simmer until tender (about 14-16 minutes).
• Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.
• Meanwhile, season chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
• Heat coconut oil in large skillet over medium-high heat.
• When pan is hot, add sliced shallots and rosemary and cook for a minute.
• Add chicken breasts to pan and pan-fry until golden brown and fully cooked (7-8 min per side).
• Serve with mashed sweet potatoes on the side.

CHICKEN AND SWEET POTATOES WITH SHALLOTS

Steps:

• Place sweet potatoes in large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve 1/4 cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
• Meanwhile, heat 1 tbsp of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and cook until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
• Wipe out the skillet and heat the remaining 3 tbsp of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring until the shallots are tender, 3 to 4 minutes. Serve the chicken with the potatoes and drizzle with the shallot mixture.

CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS

Steps:

• In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.
• Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

CHICKEN AND SWEET POTATOES

Steps:

• Position rack in the middle of oven and preheat to 375 degrees F.
• Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.
• Rinse and pat dry chicken.
• In a sauté pan over medium-high heal, melt 2 tbsp of butter with the oil. When foaming, add half of the chicken and quickly sear until golden, 4-5 mintues on each side. Transfer to the prepared dish. Repeat with the remaining chicken. Arrange the potato slices among the meat.
• Reduce the heat to medium-low and add the shallots. Sauté until translucent, 2-3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Bring to a boil and pour over the chicken and potatoes. Tuck the sage leaves around the chicken. Sprinkle with salt and pepper.
• Bake until the potatoes and chicken are tender, 45-50 minutes. The meat should be opaque througout. Using a slotted sppon, transfer the chicken and potatoes to a serving dish and cover to keep warm. Using a large spoon, skim off the fat form the juice and pour the juices into a pitcher.
• In a small saucepan over medium-low heat, melt the remaining 1 tbsp of butter. Add flour and cook, stirring, until bubbly, 1-2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup apple juice and stock and pan juices. Stir until the mixture thickens and comes to a boil, 3-4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock. Adjust seasonings to taste. Pour the sauce over the chicken and potatoes and serve.