WKYT - Chef Walter - Recipes

Chicken and Sweet Potato Stew Monday, January 11, 2010


4 or 5 boneless, skinless chicken breast halves
1 TBSP olive oil
3 medium sweet potatoes, peeled and cut into 1” cubes
1 or 2 parsnips, peeled and cut into 1” pieces (optional)
1 medium to large onion, peeled, halved and sliced thin
8 oz mushrooms, sliced
1 tsp nutmeg
1 cup apple juice or cider
salt and pepper to taste


Cut chicken into cubes. Heat oil in a heavy skillet and brown the chicken cubes and place in a 4 to 5 quart slow cooker. In the same skillet, sauté the onion and mushrooms until the onions are translucent. Pour over chicken. Add potatoes, parsnips (if using), juice and nutmeg. Stir. Cover and cook on low for 6 to 7 hours. Taste and add salt and pepper. Serve hot over brown rice.


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