Chicken and Sweet Potato Stew
- Total Time
The combination of tender Savoy cabbage and sweet potatoes says fall is in the air.
uncooked boneless skinless chicken thigh(s)1 pound(s), trimmed of all visible fat and cut into 2-inch pieces
table salt½ tsp
black pepper¼ tsp
canola oil2 tsp
uncooked cabbage (all varieties)5 cup(s), chopped, Savoy, shredded, about (1-pound)
uncooked red onion(s)1 large, thinly sliced
garlic clove(s)2 clove(s), medium, chopped
uncooked sweet potato(es)2 medium, peeled and cut into 1 1/4-inch chunks
reduced-sodium chicken broth1 ¼ cup(s)
frozen green peas1 cup(s)
fresh thyme1 Tbsp, fresh, chopped
all-purpose flour1 Tbsp
- Sprinkle the chicken with 1/4 teaspoon of the salt and the pepper.
- Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a bowl and set aside.
- Add the remaining 1 teaspoon oil to the same Dutch oven, then add the cabbage, onion, and garlic. Cook, covered, over medium heat, stirring occasionally, until the cabbage and onion are just tender, about 8 minutes. Return the chicken to the Dutch oven; stir in the sweet potatoes, broth, 1/2 cup of the water and the remaining 1/4 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender and the chicken is cooked through, about 20 minutes. Stir in the peas and thyme; heat through.
- Combine the flour and the remaining 1/4 cup water in a small bowl until smooth. Add the flour mixture to the Dutch oven. Cook, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Yields 1 1/3 cups per serving.