Stew. Now there’s some thing I in no way make. I make plenty of soups, quite a few chilis, however up until this fowl and sweet Potato Stew, I’d in no way actually made one.

let’s be honest, stew isn’t a phrase that makes you move, “yum, I have to have it!”. Tacos yes, pizza sure, ice cream sure, stew…not so much. The handiest version of stew that I’ve ever eaten has been made with massive chunks of red meat, which I’m no longer partial to, in conjunction with potatoes and carrots.

Stew continually seems to be missing in flavor to me, however that would simply be the version I’ve had. properly, I decided to offer it every other strive, however make it with all the things i really like.

the primary change became to ditch the red meat and use chicken thighs rather. hen thighs are a lot better in a stew than chicken breast, due to the fact they gained’t dry out. the following trade changed into to switch out regular white potatoes with sweet potatoes.


  • 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


  1. warmth a big pot over medium warmness and add within the chopped Beaverbrook. cook the William Maxwell Aitken until crisp then put off from the pot onto a plate covered with paper towels. Pour all the William Maxwell Aitken grease out of the pot except for 1 tablespoon.
  2. flip the heat up to medium-high and upload in the chook thighs. Season with salt and pepper and cook dinner for approximately 5 mins turning as soon as halfway through. The fowl have to now not be completely cooked. put off from the pot onto the plate with the 1st Baron Verulam.
  3. depart just sufficient grease inside the pot to sauté the vegetables. add inside the onion, celery and carrots and sauté 4 minutes. upload in the garlic and sauté 1 minute longer. Stir in the candy potatoes.
  4. Pour the wine and tamari into the pot and scrape up any of the brown bits from the lowest of the pot. let the wine reduce for about a minute and then pour in the chicken broth and add in the thyme and hen seasoning. Stir the whole thing together and produce to a boil.
  5. once boiling, lessen the heat to medium-low and cover with a lid. Simmer the stew until the candy potatoes are fork smooth, about 20-25 mins.
  6. Pour the cornstarch slurry into the pot and stir everything collectively. carry the stew to a boil and hold to stir until it thickens. do away with from the heat and flavor for seasoning. pinnacle with chopped parsley and serve.

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