Sunday, November 7, 2010

Chicken and Sweet Potato Stew: The guests that never stayed

What to do when you are busy, but are potentially having your in-laws (including a sister- and brother-in-law) for dinner and it's a weekday? Bring out the crock pot!

This recipe from for Chicken and Sweet Potato Stew is really more brothy meat and potatoes than stew. If you like it thick, you could add a bit of cornstarch or flour mixture in the last hour. It's super easy to make and quite tasty if you add enough garlic and spices. However, I'm not sure if it was because the sweet potatoes just weren't sweet enough, or that sweet potatoes are not great in the slow cooker, but they were quite bland. I'm thinking it's the former, not the latter. Other than adding extra garlic and using chicken breasts as well (I'm not a dark chicken meat lover) and I forgetting to add the vinegar at the end, I stuck pretty close to the recipe. Oh yes, I also added a teaspoon of Herbes de Provence. I guess I changed it somewhat didn't I?

Unfortunately, my guests didn't stay. It's moose on the road season in New Brunswick, and with the recent death on the highway from a young couple hitting one, they didn't want to risk it. But they were all salivating when they left because it sure smelled good! Apart from the bland sweet potatoes, I thought it was good — and the leftovers will be even better!

Chicken and Sweet Potato Stew
From EatingWell: February/March 2006

6 servings | Active Time: 20 minutes | Total Time: 5 hours 20 minutes

6 bone-in chicken thighs, skin removed, trimmed of fat (I used 4 thighs and two small breasts)
2 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
1 tsp herbes de provence (my addition)
1-1/2 tablespoons white-wine vinegar (I didn't end up adding this)

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.

Per serving : 285 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 50 mg Cholesterol; 35 g Carbohydrates; 17 g Protein; 5 g Fiber; 519 mg Sodium; 866 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 lean meat

Healthfully yours,


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