Chicken & Sweet Potato Stew

Recipe provided by Eatingwell.com <http://www.eatingwell.com> 
to AARPmagazine


Here's a dinnertime warmer with a hint of spring's sweetness, designed
for that day when you'd rather be outside raking the leaves from the
garden, getting it ready for what's ahead, than slaving over the stove.

*Makes 6 servings*

ACTIVE TIME: 20 minutes

TOTAL TIME: 5 hours 20 minutes

EASE OF PREPARATION: Easy

    * 6 bone-in chicken thighs, skin removed, trimmed of fat
    * 2 pounds sweet potatoes, peeled and cut into spears
    * 1/2 pound white button mushrooms, thinly sliced
    * 6 large shallots, peeled and halved
    * 4 cloves garlic, peeled
    * 1 cup dry white wine
    * 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
      rosemary, crushed
    * 1 teaspoon salt
    * 1/2 teaspoon freshly ground pepper
    * 1 1/2 tablespoons white-wine vinegar


   1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine,
      rosemary, salt and pepper in a 6-quart slow cooker; stir to
      combine. Put the lid on and cook on low until the potatoes are
      tender, about 5 hours. Before serving, remove bones from the
      chicken, if desired, and stir in vinegar.

2 Carbohydrate Serving(s)
Exchanges: 2 starch, 2 lean meat

Make Ahead Tip: Cover and refrigerate for up to 3 days 
or freeze for up to 1 month.

We made this once, in Oct 2009, on stove instead of in a crock pot.
It tastes ok, but almost all the sweet potatoes got tossed out.  
Next time reduce sweet potatoes greatly, use onions instead of
shallots, use canned mushrooms instead of fresh, add green beans 
or carrots along the way to give some color.