Smoky Chicken Cutlets with Herb-Roasted Sweet Potatoes

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.

与此同时,删除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.