Chicken and Sweet Potato Stew
- Total Time
- 0:52
- Prep
- 0:15
- Cook
- 0:37
- Serves
- 6
- Difficulty
- Easy
The combination of tender Savoy cabbage and sweet potatoes says fall is in the air.
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uncooked boneless skinless chicken thigh(s)1 pound(s), trimmed of all visible fat and cut into 2-inch pieces
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table salt½ tsp
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black pepper¼ tsp
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canola oil2 tsp
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uncooked cabbage (all varieties)5 cup(s), chopped, Savoy, shredded, about (1-pound)
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uncooked red onion(s)1 large, thinly sliced
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garlic clove(s)2 clove(s), medium, chopped
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uncooked sweet potato(es)2 medium, peeled and cut into 1 1/4-inch chunks
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reduced-sodium chicken broth1 ¼ cup(s)
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water¾ cup(s)
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frozen green peas1 cup(s)
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fresh thyme1 Tbsp, fresh, chopped
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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.