Chicken & Sweet Potato Stew
CHICKEN & SWEET POTATO STEW
Recipe by “Manya” Dybicz Lewandowski
4 whole chicken legs
1/2 tsp. coarsely ground black pepper
1 tsp. salt
3 T. salad oil
1 cup frozen peas
1 onion-coarsely chopped
1 small head Savoy cabbage-thickly sliced
2 large sweet potatoes, peeled & cut into chunks
1/2 lb. large mushrooms, cut in half
1 can chicken broth (condensed)
1/4 tsp. dried thyme leaves
3 T. flour
Instead of whole legs – you may use drumsticks & thighs,
rub chicken pieces with salt & pepper.
Brown chicken in hot salad oil.
Remove pieces as they brown.
In the drippings, cook onion & cabbage until lightly browned.
Return chicken to Dutch oven;
stir in sweet potatoes, mushrooms, chicken broth, thyme and 1/2 c. water.
Heat to boiling and simmer for 25 minutes longer –
until veggies are tender and clear juices run from chicken when pierced with a knife.
Stir in frozen peas. Heat through.
In a cup, mix flour and 1/4 c. water with a fork.
Stir flour mixture into simmering chicken mixture.
Heat until mixture boils and thickens.