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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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