Recipe: Chicken Legs with Wine and Yams (Jacques Pepin)

CHICKEN LEGS WITH WINE AND YAMS

"I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this (stovetop) casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated - which makes it even better."

2 tablespoons olive oil
4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated
1/4 cup chopped onion
4 large shallots (about 6 ounces), sliced (about 11/2cups)
8 medium mushrooms (about 5 ounces), cleaned and halved
4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, crushed and chopped (2 tablespoons)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (for garnish)

Heat the oil in a large skillet. Add the chicken pieces in batches and saute over medium-high heat until browned on all sides, about 10 minutes.

Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes (or until the chicken is done).

Garnish with the parsley and serve.

Makes 4 servings
Source: Essential Pepin by Jacques Pepin