- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine, preferably Vinho Verde
- 1/2 small onion, halved lengthwise and thinly sliced crosswise
- 4 garlic cloves, thinly sliced
- 4 parsley sprigs
- 1 tablespoon sweet smoked paprika
- Kosher salt
- 4 skinless, boneless chicken breast halves (1 1/2 to 2 pounds), butterflied and pounded 1/4 inch thick
- 2 large sweet potatoes (3 pounds), peeled and cut into 1/2-inch dice
- 1 rosemary sprig
- 1 thyme sprig
- 1 bay leaf
How to make this recipe
In a large resealable plastic bag, combine 1/2 cup of the olive oil with 1/4 cup of the wine. Add the onion, garlic, parsley, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Put the chicken in the bag with the marinade and refrigerate for 2 to 3 hours.
Preheat the oven to 350°. On a large rimmed baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and the rosemary, thyme and bay leaf; season with salt and pepper. Arrange in a single layer. Roast for about 30 minutes, until the potatoes are tender and golden. Discard the herb sprigs and bay leaf.
Meanwhile, remove the chicken from the marinade. Strain the marinade over a sieve into a bowl; discard the solids. In a large skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Cook the chicken in 2 batches, turning once, until golden and just cooked through, about 3 minutes per side. Transfer to plates, tent with foil and keep warm.
Add the remaining 1/4 cup of wine to the skillet and boil over moderately high heat until reduced by half, about 2 minutes. Add the reserved marinade, bring to a boil and cook until reduced by half, 2 minutes. Transfer the sweet potatoes to the plates with the chicken. Spoon the sauce over the chicken and serve.