Chicken Legs with Wine and Yams

This is one of those complete casserole dishes that make a whole meal by themselves. I use chicken legs for this dish because they stew better than chicken breasts, which tend to get stringy. Notice, however, that I remove the skin from the legs, which eliminates most of the fat. One chicken leg per person is sufficient when the legs are divided into thighs and drumsticks, especially since the dish is served with several vegetable garnishes.

4 chicken legs (about 2 pounds total)
2 tablespoons virgin olive oil
1/4 cup chopped onion
4 large shallots (about 6 ounces), peeled
8 medium mushrooms (about 5 ounces)
4 yams (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish

1. Remove the skin from the chicken legs, using a kitchen towel to help pull it off. In some markets, chicken legs are packaged with a piece of back carcass attached to the joint of the pelvis. In this case, remove any attached carcass bones from the chicken legs. Then separate the legs into thighs and drumsticks.
2. Heat the oil in one large or two smaller skillets, and brown the chicken pieces, partially covered to prevent splattering, on all sides for about 10 minutes.
3. Add the onion, and cook for 1 minute. Then add the shallots, mushrooms, yams, wine, garlic, salt, and pepper.
4. Bring to a boil, cover, and boil very gently for 20 minutes. Garnish with parsley, and serve.