CHICKEN STEW

SERVES 6

INGREDIENTS

3 pounds boneless chicken thighs, trim fat and cut into bite-size pieces

3 tablespoons vegetable oil

2 medium onions, chopped

1 teaspoon fresh thyme, chopped

¼ cup flour

½ cup cooking sherry

4 cups chicken broth

4 small red potatoes, cut into bite-size pieces

2 medium sweet potatoes, cut into bite-size pieces
2 medium carrots, cut into bite-size pieces
1 small rutabaga, cut into bite-size pieces

2 bay leaves

¼ cup fresh parsley, minced

Preheat oven to 300 degrees.  Season chicken thighs with salt and pepper.  Using a large Dutch oven, heat 1 Tablespoon oil.  Add half the chicken thighs and brown for 5 minutes.  Remove and repeat with second half.  Remove and add 1 Tablespoon oil and cook onion and thyme for 5 minutes.  Stir in flour and cook for 1 minute.  Stir in sherry to deglaze the pan.  

Whisk in chicken broth.  Add potatoes, sweet potatoes, rutabaga, carrots and bay leaves.  Add the chicken back in.  Bring to a simmer on the stove and then transfer to the oven.  Cook for one hour.  Remove bay leaves, adjust salt and pepper seasonings as needed.  

Enjoy!