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Arrange one oven rack towards top of oven and another rack in the center. Preheat oven to 400°F. Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; spread with mustard. Coat an extra-large oven-proof skillet with cooking spray; heat skillet over medium-high heat. Add chicken pieces, meaty sides down. Cook for 3 to 5 minutes or until brown. Remove from heat. Turn chicken pieces. Add shallots, wine, broth and thyme sprigs. Place skillet on center oven rack. Bake, uncovered, for 10 minutes.
Meanwhile, coat a 15x10x1-inch baking pan with cooking spray; set aside. For fries, cut potatoes lengthwise into 3/8-inch-thick strips. Place russet potatoes and sweet potatoes in separate medium bowls. Add 2 teaspoons of the oil to each bowl; toss to coat. Transfer russet potatoes to the prepared baking pan; place pan on top oven rack. Bake chicken and potatoes, uncovered, for 5 minutes.
Add sweet potatoes to the pan with russet potatoes. Bake chicken and potatoes, uncovered, about 20 minutes more or until chicken is no longer pink (180°F) and potatoes are just tender, turning potatoes once halfway through baking.
Remove chicken and shallots from skillet, reserving cooking juices. Cover chicken and shallots and keep warm. Transfer fries to a large bowl. Add chives, snipped thyme, the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper; toss to coat.
Bring cooking juices to boiling over medium heat. Boil gently, uncovered, for 3 to 5 minutes or until juices are slightly reduced. Remove thyme sprigs. Spoon some of the cooking juices over chicken and shallots. Serve with fries.