Ingredients

serves 4

　　2 pounds sweet potatoes, peeled and cubed

　　Salt

　　1 cup warm apple cider

　　1/2 cup cream

　　Pinch of ground cinnamon

　　Freshly grated nutmeg

　　Black pepper

　　2 tablespoons EVOO (extra-virgin olive oil)

　　4 boneless skinless chicken breast halves or 8 boneless skinless chicken thighs

　　2 tablespoons cider vinegar

　　1/3 cup orange marmalade

　　1 1/2 cups chicken stock

　　1 tablespoon fresh rosemary leaves, finely chopped

　　2 tablespoons fresh thyme leaves, finely chopped

　　

Step 1

Place the potatoes in a pot, cover with water, and bring to a boil. Salt the water and cook the potatoes until tender, 15 to 18 minutes; once tender, drain and return to the hot pot. Mash with the cider and cream, then season with cinnamon, nutmeg, salt, and pepper.

　　

Step 2

While the potatoes cook, heat the EVOO in a cast-iron or stainless steel skillet. Add the chicken to the hot pan and cook for 10 minutes, turning once. Transfer the chicken to a plate and deglaze the pan with the vinegar. Whisk in the marmalade, stock, and herbs. Add the chicken back to the skillet and turn it in the sauce to coat. Let the sauce thicken for 1 to 2 minutes, then serve the chicken and sauce with mashed sweet potatoes alongside.

　　Rachael Ray's Look + Cook