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 Chicken and Sweet Potato Stew
Ingredients
6 bone-in chicken thighs, skin removed,
trimmed2 pounds sweet potatoes, peeled and cut into spears 1/2 pound white button mushrooms, thinly sliced 6 large shallots, peeled and halved 4 cloves garlic, peeled 1 cup dry white wine 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 teaspoon salt 1/2 teaspoon freshly ground pepper 11/2 tablespoons white-wine vinegar Directions
Place chicken, sweet potatoes, mushrooms,
shallots, garlic, wine, rosemary, salt and pep?per in a 6-quart slow cooker; stir to com?bine. 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: You can reduce the fat content by substituting chicken breasts for the chicken thighs. |
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