Braised Chicken with Orange Sweet Potatoes and Rosemary

Braised Chicken Meat With Sweet Potatoes,
Fresh Rosemary, and Sweet Orange Segments.

Ingredients:
Fresh chicken meat, cut into 1-inch pieces
Salt and white pepper
4 tablespoons flour
3 oranges
2 tablespoons olive oil
1 cup each 1/4" dice onions, carrots, and celery
12 ounces button mushrooms, rinsed and quartered
2 sprigs rosemary
2 sprigs fresh sage, leaves from 1 sprig chopped
1/3 cup red wine
1/3 cup white wine
3 cups chicken stock or low-sodium chicken broth
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon chopped parsley

Directions:
Preheat oven to 350 degrees F.
Dust the chicken meat with salt, pepper,
and 2 tablespoons of flour.
Peel the zest from 1 of the oranges with a potato peeler,
and then slice the zest very thin. Juice the peeled orange and reserve; cut the remaining oranges into skinless segments; reserve.
Heat the olive oil in a large Dutch oven
or heavy-bottomed sauce pon at medium-high.
Add the leg meat in a single layer,
and sear on all sides until browned.
Remove the meat, and set aside.
Add the onion, carrot, celery, mushrooms,
rosemary sprigs, 1 sage sprig, and orange zest.
Season with salt and pepper, and cook,
stirring, until the vegetables are golden brown.
Add the remaining flour, and continue to cook,
stirring, for 2 minutes. Add red and white wine
and orange juice, and boil until liquid evaporates.
Add chicken stock, and return meat to pot.
Bring to a simmer, cover, and transfer to oven.
Braise for 30 minutes, then stir in sweet potatoes;
cover, and return to oven for 30 minutes
Check seasoning, and adjust.
Garnish with orange segments, chopped sage, and parsley.