Chicken and Sweet Potato Stew: Difference between revisions
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Strongly recommend doubling the recipe. Leftovers are good! | |||
=== Ingredients === | === Ingredients === | ||
* 3 slices of bacon, chopped | * 3 slices of bacon, chopped | ||
Revision as of 16:20, 22 September 2020
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 40 min |
| Source | RecipeRunner.com |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Strongly recommend doubling the recipe. Leftovers are good!
Ingredients
- 3 slices of bacon, chopped
- 1 1/2 pounds boneless skinless chicken thighs, cut into approximately 1 inch pieces
- 1/2 of a yellow onion, diced
- 1/2 cup diced celery
- 1 cup diced carrots
- 1 1/2 teaspoons grated garlic
- 1 pound sweet potatoes, peeled and cut into approximately 2 inch chunks
- 3/4 cup dry white wine
- 2 teaspoons low sodium tamari or soy sauce
- 1 tablespoon fresh thyme leaves, minced
- 1 teaspoon poultry seasoning
- Kosher salt and fresh ground black pepper to taste
- 4 1/2 cups low sodium chicken broth
- 2 tablespoons cornstarch + 2 tablespoons chicken broth or water, whisked together to form a slurry
- 3 tablespoons chopped fresh flat leaf parsley
Preparation
Heat a large pot over medium heat and add in the chopped bacon. Cook the bacon until crisp then remove from the pot onto a plate lined with paper towels. Pour all of the bacon grease out of the pot except for 1 tablespoon.
Turn the heat up to medium-high and add in the chicken thighs. Season with salt and pepper and cook for about 4 minutes turning once halfway through. The chicken should not be fully cooked. Remove from the pot onto the plate with the bacon.
Leave just enough grease in the pot to sauté the vegetables. Add in the onion, celery and carrots and sauté 4 minutes. Add in the garlic and sauté 1 minute longer. Stir in the sweet potatoes.
Pour the wine and tamari into the pot and scrape up any of the brown bits from the bottom of the pot. Let the wine reduce for about a minute and add the chicken back in. Pour in the chicken broth and add in the thyme and poultry seasoning. Stir everything together and bring to a boil.
Once boiling, reduce the heat to low and cover with a lid. Simmer the stew until the sweet potatoes are fork tender, about 20-25 minutes.
Pour the cornstarch slurry into the pot and stir everything together. Bring the stew to a boil and continue to stir until it thickens. Remove from the heat and taste for seasoning. Top with chopped parsley and serve.
