Bruce Weinstein & Mark Scarbrough
Used by permission. (c) Eating Well, Inc.
|6 bone-in chicken thighs, skin removed, trimmed of fat||1 cup dry white wine|
|2 pounds sweet potatoes, peeled and cut into spears||2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed|
|1/2 pound white button mushrooms, thinly sliced||1 teaspoon salt|
|6 large shallots, peeled and halved||1/2 teaspoon freshly ground pepper|
|4 cloves garlic, peeled||1 1/2 tablespoons white-wine vinegar|
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
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