Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 stalks celery, diced
  • 4 chicken breasts, cut into bite-sized pieces
  • 2 tomatoes, diced
  • 2 sweet potatoes, peeled and cut into bite-sized pieces
  • 4 cups chicken broth
  • 1/2 teaspoon dried tarragon
  • 1 bay leaf
  • 1/4 teaspoon ground cloves
  • salt and pepper

Heat the olive oil in a dutch oven or stock pot over medium high heat.  Add the shallot and celery and season with a little salt.  Cook for about 10 minutes.  Add the chicken, season with salt and pepper, and cook for an additional 5 minutes, stirring occasionally.  Add the remaining ingredients, bring to a boil, then reduce heat to medium low.  Cover and simmer for one hour, or until chicken is cooked through and potatoes are soft.

Serve with crusty bread and cheese.

Original Blog Post: Chicken and Sweet Potato Stew
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