Chicken with sweet potatoes

I love cooking in a Dutch oven or a cast iron pan or in a cocotte. They all mean the same but the food cooked in it is delicious. I made many times chicken recipes inside and they are incredible because the meat cooks well also inside. To get this, the principle is simple, first cook with the lid on, then remove it to achieve a nice roasted skin. Adding potatoes to it is another classical ingredient that I cook inside. But this time I have changed the types of potatoes and the result was different. I have used sweet potatoes instead of normal potatoes. They are sweet and combines well with chicken. the recipe is again a simple one (haven't I told already that I simply hate to do complicated and time consuming recipes). The rest of ingredients add flavor to the meal, so if you do not have exactly those one you can chose some others or you can skip them.

  • 5 big sweet potatoes (sliced)
  • 5 chicken legs (cut in 2)
  • 1 red onion (cut in 4)
  • 10 cherry tomatoes (or 4 normal tomatoes cut in quarters)
  • 100ml tomatoes juice
  • 100g chorizo, (sliced)
  • 2 tablespoon of dried rosemary
  • 100ml vin alb
  • 1 teaspoon sweet pepper powder
  • salt
  • pepper

  1. The sliced sweet potatoes, onions, tomatoes and chorizo lay on the bottom of the pan.
  2. Add the salt, pepper, rosemary over them and mix gently.
  3. Add the chicken legs, pour the wine and sprinkle the sweet pepper powder over.
  4. Bake 45 min with the lid on and 45 minutes without the lid.


Recipe inspired from Special Poulet (Marbout) - Sara Lewis, page 30.


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