Chicken and Sweet Potato Stew
User Reviews
4.4
Chicken and Sweet Potato Stew
Description
Chicken and Sweet Potato Stew uses chopped bacon cooked until crisp to provide a smoky base flavor, followed by searing seasoned chicken thigh pieces. Vegetables including onion, celery, carrot, and garlic are sautéed in bacon grease, then combined with sweet potato chunks. Deglazing with white wine and tamari sauce adds acidity and umami, which deepen the broth's complexity. Chicken broth and herbs such as thyme and poultry seasoning are added to simmer together.
The stew thickens with a cornstarch slurry blended into the broth near the end, creating a rich and slightly glossy sauce that coats the ingredients. Fresh parsley stirred in last adds herbal brightness contrasting the earthy sweet potatoes and savory chicken. The stew’s texture is tender with chunks of soft sweet potato and juicy chicken results from careful cooking.
This dish provides a warming option suitable for cooler days or whenever a filling meal is wanted. It pairs well with crusty bread or a side salad to complement the stew’s hearty flavors.
Ingredients
- 3 lices Bacon chopped
- 1 1/2 pounds chicken thigh cut into approximately 1 inch pieces, boneless, skinless
- 1/2 yellow onion diced
- 1/2 cup celery diced
- 1 cup carrot diced
- 1 1/2 teaspoons garlic grated
- 1 pound sweet potato peeled and cut into approximately 2 inch chunks
- 3/4 cup white wine dry
- 2 teaspoons tamari sauce low sodium, or soy sauce
- 1 tablespoon thyme minced, fresh leaves
- 1 teaspoon poultry seasoning
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 4 1/2 cups chicken broth low sodium
- 2 tablespoons cornstarch whisked together to form a slurry, plus 2 tablespoons chicken broth or water
- 3 tablespoons parsley chopped fresh flat leaf
Instructions
- 1. Heat a large pot over medium heat and add in the chopped bacon. Cook the bacon until crisp then remove from the pot onto a plate lined with paper towels. Pour all of the bacon grease out of the pot except for 1 tablespoon.
- 2. Turn the heat up to medium-high and add in the chicken thighs. Season with salt and pepper and cook for about 4 minutes turning once halfway through. The chicken should not be fully cooked. Remove from the pot onto the plate with the bacon.
- 3. Leave just enough grease in the pot to sauté the vegetables. Add in the onion, celery and carrots and sauté 4 minutes. Add in the garlic and sauté 1 minute longer. Stir in the sweet potatoes.
- 4. Pour the wine and tamari into the pot and scrape up any of the brown bits from the bottom of the pot. Let the wine reduce for about a minute and add the chicken back in. Pour in the chicken broth and add in the thyme and poultry seasoning. Stir everything together and bring to a boil.
- 5. Once boiling, reduce the heat to low and cover with a lid. Simmer the stew until the sweet potatoes are fork tender, about 20-25 minutes.
- 6. Pour the cornstarch slurry into the pot and stir everything together. Bring the stew to a boil and continue to stir until it thickens. Remove from the heat and taste for seasoning. Top with chopped parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 144mg | 48% |
| Sodium | 723mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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