Pattes de Poulet au Vin et Patates Douces | Chicken Legs with Wine and Yams

Introduction

Jacques Pépin-inspired braise of chicken legs with yams, mushrooms, and whole aromatics simmered in white wine. Yield: 4 servings. Source: https://lisaandfrancescook.com/2016/12/09/chicken-legs-with-wine-and-yams/

4 chicken saddles on the bone (drumsticks and thighs), about 2 pounds (or buy drumsticks and thighs separately)
2 tablespoons extra virgin olive oil
1/4 cup chopped onion
4 large shallots, peeled and left whole (use extra onion if short on shallots)
8 medium whole mushrooms
1 pound yams, peeled and cut into quarters (halve first if large, then quarter each half)
1 cup dry white wine (add 1/2 to 1 cup chicken stock if you want more sauce)
8 large garlic cloves, peeled and left whole
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons flat-leaf parsley, chopped

Remove skin from the chicken using a towel for grip. Trim any extra backbone and save for stock. If using saddles, separate drumsticks from thighs.
Heat olive oil in a large skillet with lid (or two smaller skillets) over medium-high. Brown chicken on all sides, partially covered to reduce splatter, about 10 minutes.
Add chopped onion; cook 1-2 minutes. Add shallots, mushrooms, yams, wine, garlic, salt, and pepper. If adding stock for more sauce, pour it in now.
Bring to a boil, then cover and reduce to a gentle simmer. Cook 20-25 minutes until chicken is cooked through and yams are tender. Garnish with parsley and serve.

Maintain a gentle simmer after the initial boil to keep chicken tender and prevent the wine from reducing too harshly.
If the pan dries, add a splash of stock or water; if too thin, uncover briefly to reduce.
Salt in stages: initial seasoning on chicken, then adjust at the end once the sauce concentrates.

Finish with a squeeze of lemon or a pat of butter off heat for brightness and gloss.
Serve with crusty bread or rice to catch the sauce.