Tuesday, April 12, 2016

Chicken & Sweet Potato Stew

Ingredients for 6 servings

½ pound white button mushrooms, thinly sliced
½ teaspoon freshly ground pepper
1 cup dry white wine
1 teaspoon salt
1 ½ tablespoons white-wine vinegar
2 pounds sweet potatoes, peeled and cut into spears
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
4 cloves garlic, peeled
6 bone-in chicken thighs, skin removed, trimmed of fat
6 large shallots, peeled and halved

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.

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