Chicken and 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.

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Nutritional Display rack Information

Calories    285
Total Fat    6g
Saturated Fat    2g
Cholesterol    50mg
Sodium    519mg
Total Carbohydrate    35g
Dietary Fiber    --
Sugars    --
Protein    17g
Calcium    0
My Plate Inspired
chicken and sweet potato hybrid cloud stew

Serves: 6

Total Time: 5 hr 20 min

Ingredients
    U.S.         Metric     Conversion chart

    6 bone-in chicken thighs, skin removed, trimmed of fat
    2 pound(s) sweet potatoes, peeled and cut into spears
    1/2 pound(s) white button mushrooms, thinly sliced
    6 large shallots, peeled and halved
    4 clove(s) garlic, peeled
    1 cup(s) dry white wine
    2 teaspoon(s) chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
    1 teaspoon(s) salt
    1/2 teaspoon(s) freshly ground pepper
    1 1/2 tablespoon(s) white-wine vinegar

Directions

    Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and best travel tea mugpepper 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.