1 large or 2 medium sweet potatoes, peeled and cubed
1/2 purple turnip, peeled and cubed
1/2 celery root (celeriac) peeled and cubed
4 cloves of garlic, minced or crushed
4 chicken bottoms
hickory smoked paprika
1/2 cup white wine
Dice the onions, sautée them in some oil until soft and slightly translucent.
Add the cubed root veggies and garlic and ginger. Heat should be on medium.
Stir occasionally until soft but not mushy. Err on the side of caution. You don't want them too mushy, and you still need to cook the chicken.
Salt and pepper the chicken pieces. Turn the heat up to high. Place them skin side down in the pan for a few minutes so the skin gets a little colour.
Turn the chicken skin side up, turn heat down to medium. Sprinkle with the paprika.
Pour the white wine around the chicken and veggies.
Cook for another 45 min, until juices run clear.