Recipe of the Month: Chicken & Sweet Potato Stew

  Here's a dinnertime warmer that’s high in Vitamin A and has a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove. Ingredients 6 Chicken Thighs, Bone-in, Skinless, Trimmed of Fat 2 pounds Sweet Potatoes, Peeled, Cut into Spears 1/2 pound White Button Mushrooms, Sliced Thin 6 large Shallots, Peeled, Halved 4 Garlic Cloves, Peeled 1 cup White Wine, Dry 2 teaspoons Rosemary, Fresh, Chopped (or 1/2 teaspoon Dried Rosemary, Crushed) 1 teaspoon Salt 1/2 teaspoon Black Pepper, Freshly Ground 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 for approximately 5 hours or until the potatoes are tender. Before serving, remove bones from the chicken, if desired, and stir in vinegar. Makes 6 servings