Chicken and sweet potato stew
Uncooked boneless skinless chicken thigh(s)
1 pound(s), trimmed of all visible fat and cut into 2-inch pieces
Uncooked cabbage (all varieties)
5 cup(s), chopped, Savoy, shredded, about (1-pound)
Uncooked red onion(s)
1 large, thinly sliced
2 medium clove(s), chopped
Raw sweet potato(es)
2 medium, peeled and cut into 1 1⁄4-inch chunks
Reduced-sodium chicken broth
Frozen green peas
1 Tbsp, fresh, chopped
- 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.