Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Makes 6 servings
Ingredients
• 6 bone-in chicken thighs, skin removed, trimmed of fat
• 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 sea salt (www.celticseas.com)
• 1/2 teaspoon freshly ground pepper
• 1 1/2 tablespoons white-wine vinegar
Directions
1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker.
2. Stir to combine.
3. Put the lid on and cook on low until the potatoes are tender, about 5 hours.
4. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
**You can freeze this stew for up to 1 month.
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