Chicken and Sweet Potato Stew

I was craving stew. Not the one that comes to mind when you see the word, the kind with big hunks of chewy, tough beef that simmers for hours on your stove while the vegetables turn to mush. When my Mom made Beef stew I would eat the vegetables and leave the meat. Maybe that’s why I’m not a big lover of beef or pork. Unless it’s classic Italian-girl fare like a meatball or sausage.

No, not your Mama’s stew! I meant this kind of stew. Stew with hunks of sweet, meaty vegetables and tender chicken in a creamy, herb broth flavored with spicy black pepper; sweet thyme and sage. A warm, steamy bowl that will chase the chill out of your bones; warm your tummy and nourish the craving you didn’t even know you had.

Chicken & Sweet Potato Stew

(by Reeni)

1 + 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes

2 slices bacon

1 tablespoon butter

Olive oil for sauteing

1 large onion, diced

2 teaspoons dried thyme

2 teaspoons dried sage

1 bay leaf

4 cloves of garlic, minced

2 cups sweet potato, peeled, cubed (1-inch)

2 cups potato, cubed (1-inch) (I left my peel on)

2 carrots sliced in rounds ¼-inch thick

1 rib of celery, diced

¾ cup corn, canned or frozen

1 cup milk

3 cups chicken broth

Salt and pepper

1 tablespoon fresh parsley, chopped

½ cup heavy cream or whole milk milk

1. In a large, heavy-bottomed saucepan brown the chicken (season well with salt and pepper first) with the bacon, butter and 1 tablespoon of the olive oil over medium heat. Remove the chicken and set aside. Remove the bacon and dice.

2. Add another tablespoon or two of oil to the skillet along with the onion, thyme, sage and bacon. Saute until onion is tender. Add garlic and saute until fragrant, careful not to brown.

3. Add in the chicken, potatoes, carrots, celery, corn, milk, chicken broth, spices, bay leaf, ½ teaspoon salt and ½ teaspoon black pepper. If needed add enough water to fully cover the soup.

4. Simmer for 20-25 minutes until the potatoes are cooked through and fork soft. Taste and re-season with salt and pepper if needed. Add the parsley and cream and bring back up to a simmer, allow to simmer four or five minutes. Remove the bay leaf and serve.

Printable Recipe

I am submitting this to Debbie of Kahakai Kitchen for her Souper Sunday round-up. This week’s round-up can be found here. If you would like to join this ‘souper’ group of bloggers you can find out all the details here.

Comments

Diana says:

01/16/2009 at

I need to start using sweet potatoes more. The only time I’ve cooked with them is recreating a stew we had in Senegal, Africa. I’ll definitely have to try this stew.

Diana says:

01/16/2009 at

I need to start using sweet potatoes more. The only time I've cooked with them is recreating a stew we had in Senegal, Africa. I'll definitely have to try this stew.

Debinhawaii says:

01/11/2009 at

Hi Reeni,The Souper Sunday post is up with your lovely stew included! Thanks for participating this week!Aloha,Deb