Wednesday, November 20, 2013

Chicken & Sweet Potato Stew

Well, the holidays are DEFINITELY upon us. Everybody is always extremely busy and you sometimes need to cut certain things from your to-do list to make time for something else. The #1 thing that gets dropped from that list? A homemade dinner. Well, no more excuses. This dinner cooks itself. Seriously.

This EatingWell recipe is great! You throw everything in the slow cooker and go about your day, when you get home your house smells delicious and dinner is ready. The recipe is perfect as is, but I'm Brazilian so I need some rice, BROWN rice.

-6 bone-in chicken thighs, skin and fat removed. If you can't find skinless chicken, it's easy to do yourself.

-2 pounds of sweet potatoes, peeled and cut into spears.

-1/2 pound of mushrooms, whatever kind you like, thinly sliced. PLEASE don't buy them pre-sliced. It takes you 2 minutes to slice them yourself and they're better that way.

-6 large shallots, peeled and halved. If you're using onions, quarter them. I had both.

-4 garlic cloves, smashed and peeled.
-1 cup of dry white wine (plus more for the cook).

-2 teaspoons of chopped fresh rosemary, or 1/2 teaspoon of dried (make sure you rub it in the palm of your hand to wake it up).
-1 teaspoon of salt.
-1/2 teaspoon of freshly ground pepper.
-1 and 1/2 tablespoon of white wine vinegar.

Place everything EXCEPT the vinegar in the crock pot and stir it around.
Put the lid on your slow cooker and set it to low. Cook for about 5 hours.
Once it's done cooking, stir in the white wine vinegar and serve. You may remove the bones if you'd like.

You could do this in a pot if you don't have a slow cooker. Just brown up the chicken first, take it out of the pan and saute the onions, garlic and rosemary. Then add the mushrooms and sweet potatoes and cook them for about 5 minutes. Throw the wine and vinegar in and let cook for a little bit. Then put the chicken back in, cover the pot and let cook until the sweet potato is tender and the chicken is no longer pink inside.

Calories (6 servings): 285 per serving, that's without the brown rice. Learn how to make the perfect brown rice here.

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