4

Chicken and Sweet Potato Stew

Total Time
52 min
Prep
15 min
Cook
37 min
Serves
6
Difficulty
Easy
The combination of tender Savoy cabbage and sweet potatoes says fall is in the air.
Ingredients

uncooked boneless skinless chicken thigh(s)

1 pound(s), trimmed of all visible fat and cut into 2-inch pieces

table salt

½ tsp

black pepper

¼ tsp

canola oil

2 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 medium clove(s), chopped

uncooked sweet potato(es)

2 medium, peeled and cut into 1 1⁄4-inch chunks

reduced-sodium chicken broth

1¼ cup(s)

water

¾ cup(s)

frozen green peas

1 cup(s)

fresh thyme

1 Tbsp, fresh, chopped

all-purpose flour

1 Tbsp

Instructions

  1. Sprinkle the chicken with 1⁄4 teaspoon of the salt and the pepper.
  2. 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.
  3. 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.
  4. 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.
Notes
If you like, use chopped fresh oregano instead of the thyme, or substitute a teaspoon of dried thyme or oregano for the fresh.

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