Garlic and chile chicken with honey sweet potatoes

SERVES 4

Ingredients:

8 chicken pieces (preferably a mixture

of free-range thighs and drumsticks)

4 sweet potatoes, peeled and coarsely chopped

1–2 tbsp honey

2 tbsp olive oil

2 fresh red jalapeño chile peppers, seeded and sliced

a few sprigs of fresh thyme

½ garlic bulb, cloves separated, peeled, and smashed

½ cup dry white wine

1¼ cups hot chicken stock

sea salt and freshly ground black pepper

Method:

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.

Garlic and chile chicken with honey sweet potatoes