Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
 Jonny Valiant

How to Make It

Step 1

Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.

Step 2

Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.

Step 3

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Step 4

Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.

Step 5

Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.

Step 6

Serve the chicken with the potatoes and drizzle with the shallot mixture.

Ratings & Reviews

/5
Reviews
five_whole_stars