Serves: 6
Start to Finish: 50 minutes

1½	pounds boneless skinless chicken thighs
½	teaspoon salt
½	teaspoon black pepper
1	tablespoon Dijon style mustard
¾	cup dry white wine
¾	cup chicken broth
6	fresh thyme sprigs
2	russet potatoes, peeled and sliced into 3/8-inch strips
2	sweet potatoes, peeled and sliced into 3/8-inch strips
1	tablespoon canola oil

1.  Arrange one oven rack near top of oven and one in center.  Preheat oven to 400°F.  Coat a large oven-proof skillet with cooking spray.  Coat a baking sheet with cooking spray.
2.  Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper.  Spread mustard over chicken.
3.  Heat skillet over medium-high heat.  Add chicken pieces, meaty side down.  Cook 3 to 5 minutes, until browned.  Remove from heat.  Turn chicken.  Add wine, broth and thyme sprigs. 
4.  Meanwhile, toss sliced russet potatoes and sweet potatoes with oil and remaining salt and pepper.  Transfer to prepared baking sheet.
5.  Bake chicken on bottom rack and potatoes on top rack for 25 to 30 minutes, until chicken is no longer pink and potatoes are just tender.  Halfway through cooking toss potatoes and turn pan.  When serving, spoon some juices from pan over chicken and potatoes.

Per Serving: 369 cal., 22 g fat (6 g sat. fat), 100 mg chol., 439 mg sodium, 358 mg pot., 21 g carb., 2 g sugar, 2 g fiber, 19 g pro.