Chicken & Sweet Potato Stew
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.
Ingredients
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6 bone-in chicken thighs, skin removed, trimmed of fat
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2 pounds sweet potatoes, peeled and cut into spears
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1/2 pound white button mushrooms, thinly sliced
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6 large shallots, peeled and halved
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4 cloves garlic, peeled
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1 cup dry white wine
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2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1 1/2 tablespoons white-wine vinegar
Directions
1.
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Nutrition information
Calories 285, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 50 mg, Sodium 519 mg, Carbohydrate 35 g, Fiber 5 g, Protein 17 g, Potassium 866 mg. Daily Values: Vitamin A 430%. Exchanges: Starch 2,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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