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Chicken & Sweet Potato Stew

http://www.eatingwell.com/recipes/chicken_sweet_potato_stew.html

From EatingWell:  February/March 2006

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.

6 servings | Active Time: 20 minutes | Total Time: 5 hours 20 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 285 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 50 mg Cholesterol; 35 g Carbohydrates; 17 g Protein; 5 g Fiber; 519 mg Sodium; 866 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 lean meat

Tips & Notes

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