I recommend everyone approach this recipe with an idea of what flavors they want their dish to take on, because as written, it comes out like stone soup with a slight chicken aftertaste. I made this as per the recipe and can say that it's a much better idea to chop the sweet potatoes into smaller pieces and add them a couple of hours into the cooking process. To make this palatable for my family (we all hated it initially), I added a little corn starch, cumin, garam masala, and curry. It was a hit after that, and even better the next day.
Chicken & Sweet Potato Stew
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.
52 Reviews for Chicken & Sweet Potato Stew
It was freezing rain today and I felt like something warm and comforting. I didn't have time to crock pot this, so I just made it on the stove. (Cooked it for 45 min on low) I sautéed the veggies and added celery and doubled the wine and seasoning. I added the potatoes for the last 20 min of cooking, so they wouldn't get mushy. I served it over couscous. We all loved it and I can't wait for leftovers tomorrow
I made this according to the recipe. It had a really bad taste. I leftovers which I will eat only because I don't want to throw away food..
I don't have a slow-cooker but I baked it for 5 hours in my oven on a low temperature and it came out well.
I used boneless/skinless chicken thighs with the fat trimmed off. The flavors from the various veggies blended well with the white wine to make a nice flavored broth. I would put the sweet potatoes in maybe 2-3 hrs before done so they don't get to soft.