Check out this delicious, vegetable-filled sweet potato chicken stew recipe that the whole family can enjoy!

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

1 cup organic chicken broth

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

DIRECTIONS:

Heat oil in a Dutch oven over medium heat. Add shallots and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Add rosemary; cook, stirring, until fragrant, 30 to 60 seconds.

Add chicken, sweet potatoes, mushrooms, wine, and broth; stir to combine. Bring to a simmer.

Reduce heat to low and simmer, partially covered, stirring occasionally and adding broth, if needed, until the sweet potatoes are tender and chicken is cooked through, 30 to 35 minutes. Remove from heat, and stir in vinegar.

Enjoy! For more information on our practice, visit our website.