Saturday, November 8, 2014

Winter Chicken, Sweet Potato and Mushroom Stew

1 pound boneless, skinless chicken breast, cut into cubes
 2 cups chicken stock
1/4 cup dry white wine
1 onion, chopped
 4 cloves of garlic, peeled and minced
2 large sweet potatoes,peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon, dried, crushed rosemary
 8 ounces button mushrooms, sliced
1/4 cup water
2 Tbsp. flour

 Place chicken, stock, wine, onion, garlic, sweet potatoes, salt, pepper and rosemary in crock pot. Stir cover and cook on low for 4 hours. Stir in mushrooms, cover and cook on low for an additional hour.
Stir together the water and flour to make thickener and slowly add to stew, stirring constantly. Turn the cooker up to high, cover and cook for another 30 minutes, or until the potatoes are tender and the stew has thickened.