One pot chicken thighs with sweet potato, apple and sage

Peel and cube the sweet potatoes; peel, core and dice the apples into similar bite-sized pieces; mince the sage.

Place the chicken thighs skin side down in a lightly oiled, very hot skillet; season the meat side with salt and pepper.

Leave untouched until deeply brown and releasing freely from the pan, then give the other side a little color; do not cook through.

Drain off most of the fat, reserving about a tablespoon.

Saute the sweet potato and apple over medium heat for about five to seven minutes for color, not to cook through.

Deglaze with a little bourbon; optionally flambe off the rest of the liquor.

Add just enough chicken stock to see it pooling under the potatoes and apples.

Toss in the minced sage, return the chicken with the skin above the liquid, and put in a preheated 375F oven.

Toast the pecans.

Cook until the thickest part of the thighs reaches 175F; finish with a squeeze of lemon and garnish.