Chicken Stew with Shitake and Lemongrass

Name: Chicken Stew with Shitake and Lemongrass
Ingredients: One 12-ounce sweet potato, peeled and cut into 1⁄2-inch dice; 1⁄4 cup extra-virgin olive oil; 1⁄2 teaspoon paprika; 1⁄4 teaspoon piment d’Espelette; Kosher salt; 4 bone-in chicken thighs with skin; 2 tablespoons canola oil; 4 large shiitake mushrooms, stems discarded and caps halved; 10 garlic cloves, halved; 4 large shallots (6 ounces), cut into thick rings; 1 tablespoon minced fresh lemongrass (inner bulb only); 1 cup dry white wine; 3 cups low-sodium chicken broth; 1⁄2 cup heavy cream; 1 teaspoon Asian fish sauce; 1 teaspoon Sriracha