Ingredients:
6 chicken thighs, bone-in, skin removed
2 lbs sweet potatoes, peeled and cut in large chunks
(optional)
½ lb Portobello mushrooms, chopped or halved
2 big onions, peeled and sliced
4 cloves garlic, peeled and sliced
1 cup dry white wine
2 tsp fresh rosemary, finely chopped
salt and black pepper to taste
Directions:
This is a very simple, yet delicious recipe. Put everything
in the crock pot and cook for 5-6 hours on low heat. Just
before serving remove the bones. This stew can be served
alone, over rice or with whole grain toasted bread for
dipping. Garnish with parsley or fresh herbs of your
choice.
