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Chicken and sweet potato stew

3 - 4
PersonalPoints™ per serving
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. This soup gets its stew-like consistency from a flour-water mixture that's stirred into the Dutch oven during the last few minutes of cooking. For a silky-smooth result, whisk the flour and water together well until all clumps are removed before stirring the mixture into the hot liquid. This stew would also be delicious with spinach instead of the cabbage. When trying this variation, stir the spinach into the soup at the end of cooking since its tender leaves will wilt very quickly. If you like, use chopped fresh oregano instead of the thyme, or substitute a teaspoon of dried thyme or oregano for the fresh.

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.

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