- Cook Time
- Prep Time
- 1 4 pound chicken, cut into eight pieces
- 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
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.
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.