"Juice and Stuff" Braised Chicken Dawn Sullivan   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 1 hr One 4-pound chicken, cut into eight pieces Salt 2 tablespoons vegetable oil 1 onion, sliced 2 tablespoons pickling spice, placed in the center of a 6-inch square of cheesecloth and tied into a bundle 2 pounds baking potatoes, peeled and cut into cubes 2 pounds sweet potatoes, peeled and cut into cubes 4 tablespoons butter 1 1/2 cups heavy cream 2 tablespoons flour 1. Season the chicken with salt. In a Dutch oven, heat the oil over medium-high heat. Add the chicken and cook until browned, 4 minutes on each side. Transfer to a plate. 2. Lower the heat to medium, add the onion and cook until tender, about 5 minutes. Add the reserved chicken, pickling-spice bundle, baking potatoes, sweet potatoes and 2 cups water; season with salt. Cover and simmer over low heat until the chicken is cooked, about 40 minutes. 3. Discard the pickling-spice bundle. Move the chicken to one side of the Dutch oven and, using a slotted spoon, transfer the potatoes and onion to a medium pot. Place over low heat, add 2 tablespoons butter and 1/2 cup heavy cream and mash to combine. Season with salt; cover and remove from the heat. 4. In a medium skillet, melt the remaining 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking constantly, until golden. Whisk in half of the chicken cooking liquid, then whisk in the remaining 1 cup cream. Bring to a boil and cook for 2 minutes. Season the gravy with salt. Serve the chicken with the mashed potatoes and gravy.

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