Place chicken in large pot, skin side down. Combine wine with juices and pour over chicken. Cover and marinate in refrigerator overnight. Remove chicken from pot, set aside liquid.
Grease the bottom of a Dutch oven. Arrange sliced onions and sweet potatoes in pot. Place chicken over onions. Pour half of marinade over chicken. Cook over low heat for 45 to 50 minutes, checking frequently and adding minimal amounts of water as necessary. (If using turkey, cook for 60 to 75 minutes.)
Mix remaining marinade with 1/2 cup water and pour over chicken 10 minutes before end of cooking.
May also be baked in oven following the above instructions, at 350 degrees Fahrenheit for 50 to 60 minutes for chicken and one hour 15 minutes to one and a half hours for turkey.
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Photography by Tamara Friedman
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